• Brush a rectangle container with a thin layer of neutral oil (or melted butter).
• Add 400g milk, 50g cornstarch, and 40g sugar to a small saucepot. Stir until cornstarch has dissolved.
• Turn on the heat to medium-high, continuously stir the milk mixture for about 5 minutes until it's simmering. Reduce the heat to medium-low, keep stirring for about 3 minutes until it's thickened to a Greek-yogurt-like texture (creamy but nearly solid).
• Pour in the milk mixture to the oil-greased container. Let cool to room temperature.
• Cover with its lid or food wrap, keep in the refrigerator for at least 2 hours or overnight.
• Remove the lid, flip the container upside down, and transfer the milk pudding to a cutting board.
• Cut the milk pudding into 12 equal size cuboids, about 2.5 x 1 x 1 inch each.
• Whisk 2 eggs in a small bowl. Place ½ cup of cornstarch in a shallow bowl. Place 1 cup of panko (or breadcrumbs) in another shallow bowl.
• To a small saucepot, add about 1-inch of vegetable or canola oil. Heat over medium heat for about 5 minutes.
• Dredge each piece of milk pudding with cornstarch, dip into beaten eggs, then coat with panko. Place coated milk pudding on a plate, repeat with the remaining pieces.
• Deep fry coated milk pudding over medium heat, 2 to 4 pieces at a time, for about 2 ½ minutes until light golden. Gently push them with chopsticks so that they don't stick to each other in the pot.
• Transfer to a plate lined with paper towel to absorb excess oil. Repeat with the remaining pieces.
• Serve warm with sweetened condensed milk.

How to store fried milk

• You can premake the pudding-like milk filling, keep it in the container, and refrigerate it for up to 3 days. When you are ready to cook, simply take out the milk filling, cut, coat, and fry it. But only fry what you can eat. Fried milk won't taste crunchy anymore after refrigeration.