In a pot, add 500ml milk, 30g white sugar, and 60g cornstarch.

Mix well until there are no clumps.

Cook on medium-high heat and continuously stir for 5 minutes while ensuring the cornstarch does not settle at the bottom of the pot.

Once the mixture is simmering, turn the heat low and continue stirring.

5.Keep stirring until the mixture has a thick, goopy, and Greek yogurt-like consistency. It should not easily fall or drip when you take a scoop.

Prepare the container by lining it with parchment paper or greasing it with a thin layer of butter or oil. This step is important for the easy removal of the solidified mixture after refrigerating.

Pour the milk and cornstarch mixture into the container.

Let it cool down to room temperature.

Once it cools, place it in the refrigerator for at least 2 hours or until it is fully set and solidified.

Check if the mixture is solid, similar to a fresh Nian Gao.

Carefully remove it from the container. You don't want it to break apart.

Cut the milk pudding into small rectangles.

Using your dry hand, dip it into the cornstarch.

Then, gently dip it into the beaten eggs while making sure your dry hand does not touch the wet batter. Use your wet hand instead to roll and coat it into the eggs.

Next, place it onto the panko bread crumbs and use your dry hand again to coat it fully.

Repeat steps 12 to 14 for the remaining pieces.

Heat a pan with oil.

Once the oil is hot and ready, deep fry the coated milk pudding over medium heat for 1 minute or until it is golden and crispy.

Drain excess oil using a strainer or patting it on kitchen paper towels.

Serve and enjoy with a sweet dipping sauce such as condensed milk and vanilla caramel sauce.