4-Ingredient No-Bake Milk Cubes
This Chinese Milk Cake is a silky, no-bake dessert made with just four ingredients. It is creamy, smooth, and super easy to make.
Servings 4
Calories 96kcal
Ingredients
400 ml whole milk
- 2 egg yolks
- 40 g cornstarch
- 30 g sugar can reduce slightly if you prefer less sweetness
Optional toppings (as needed):
- soybean flour
- milk powder
- desiccated coconut
Instructions
Mix the ingredients – smooth texture is key
- In a non-stick saucepan:
- In a non-stick saucepan, add 2 egg yolks, 30 g of sugar, and 40 g of cornstarch. Pour in 400 ml whole milk
- Use a whisk or spatula to stir well until the mixture is smooth with no lumps.
Cook the mixture – stir constantly over low heat
- Turn on low heat and cook while stirring continuously with a silicone spatula or wooden spoon, scraping from the bottom to prevent burning.
- After about 3 minutes, the mixture will start to thicken and form small bubbles.
- Keep stirring gently until the mixture becomes thick and silky.
- Mine usually takes around 5 minutes in total. Once thickened and glossy, remove from heat.
Shape – easier to cut when cool
- Immediately pour the mixture into a square mold or lunchbox while still hot.
- Smooth the top with a spatula and tap the mold gently to remove bubbles.
- Let it cool completely at room temperature.
Cut and decorate
- Once firm, invert the milk cake onto a clean board and cut into 3 cm × 3 cm cubes.
- Dust with soybean flour, milk powder, or desiccated coconut as desired.
Nutrition
Calories: 96kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 97mg | Sodium: 5mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 130IU | Calcium: 12mg | Iron: 0.3mg