Hi, foodies! I hope you’re all having a great day. It’s been really unusual lately—it’s been raining almost every day in my area. It usually rains in the late afternoon heading into the evening, and the weather is very cool. I’ve been staying home, thinking up cooking ideas to share with you. This recipe has been sitting as a draft on my phone for quite some time. I really love the way it looks, but since I rarely drink whole milk, I decided not to make it a while back.
Well, as luck would have it, yesterday my husband wanted a dragon fruit juice made with milk. As a result, there were some leftovers, so I decided to create a unique dessert using this milk. This dessert is known as “baked milk”—a milk-based dish that’s cooked, then molded and baked until it releases a distinctive aroma and takes on a really beautiful color.
At first glance, the steps are almost similar to making milk mochi, but the difference lies in the ingredients and the final baking step, which makes it even more perfect. Curious about the steps? Let’s check out the recipe and how to make it here.
500 ml whole milk
50 grams cornstarch
2 eggs
¼ teaspoon salt
2 tablespoons granulated sugar
¼ teaspoon liquid vanilla extract
Combine the milk and egg yolks in a saucepan, add the granulated sugar, and stir until well blended.
Add the vanilla extract, then stir in the flour and salt until well combined, and cook over low heat.
Cook until the mixture thickens, stirring in a clockwise circular motion to prevent it from burning or sticking to the pan.
Once it has thickened, remove from heat and pour into a round mold so it can be cut neatly later.
After it has cooled and set, cut the milk mixture like a regular cake to make it look more appealing. Then arrange the pieces on a baking sheet lined with margarine or parchment paper. Brush the surface of the finished cake with egg yolk.
Bake in the oven until cooked through or golden brown. You can also use an air fryer; I set the temperature to 200 degrees Celsius with top and bottom heat for 20 minutes. For the last 10 minutes, I used only the top heat.
Just look at how beautiful it turned out after baking. Let it cool at room temperature; don’t take it out right away. Then store it in the refrigerator. Just look at the stunning final result—the color and appearance are truly amazing, in my opinion. I’m so happy I was able to make this baked milk cake and that it turned out perfectly, even though my mom didn’t like it. However, my husband and I both enjoyed this cake together.
It tastes sweet and is definitely packed with vitamins from all the ingredients. I love how the combination of sweetness and the savory flavor of the milk makes this the perfect dessert for a special celebration at home. I highly recommend chilling it in the refrigerator for a while so it sets better while still staying soft. Give this recipe a try—I guarantee it’s foolproof, and you’re sure to love it.
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Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
