5 Must Try Milo Recipes that Malaysians love!

Milo has been one of the key essentials in most Malaysian households and it is also one of the most ordered drink in many kopitiams! If you’re like me & love Milo as much as I do, here are 5 other ways to enjoy Milo besides the usual boring way.

MILO ICE CREAM

Ingredients

2 cups heavy cream
1 cup milk
3 egg yolks
1 cup brown sugar
150g milk chocolate, chopped
4 tablespoons milo
1 teaspoon salt

In a large heavy bottomed saucepan, heat milk, cream and salt on medium; stirring occasionally until hot but not boiling. Remove from heat and cool for approximately 5 minutes.

In a large bowl, whisk together the egg yolks and sugar until well mixed. Slowly pour the cream mixture into the yolk mixture stirring constantly. Return the combined mixture to the saucepan on medium-low heat. Cook for about 3 minutes, stirring constantly with a wooden/rubber spatula. Make sure you scrape the bottom of the pan to avoid scorching. At the end of 3 minutes, the mixture will start to steam and will appear thickened. This is the custard.

Remove the custard from the heat. Put the chocolate and milo in a large heatproof bowl. Pour over the hot custard and whisk until chocolate is melted and mixture is smooth. Pour the custard through a strainer into a clean metal bowl. Cool completely.

Cover the bowl with clingfilm and chill in the fridge overnight (or at least an hour). When chilled, transfer to your ice cream maker and churn according to the manufacturer’s instructions.

Enjoy straight away or freeze in the freezer for up to a week.

*Recipe Credits to Cook Republic

Milo Mochi

Yield: Serves 12

Time needed: 30 minutes

Ingredients

Milo Filling:
200g Milo powder
6 tbsp condensed milk

Mochi:
150g glutinous rice flour
90g sugar 
1g salt
220g hot water
1g Milo powder 

Cornstarch
Milo powder

Steps:

1. Prepare your filling by mixing Milo powder with condensed milk. Stir well, then using your hands, bring it together into a dough.
2. Pluck out teaspoon-large pieces of the dough, and roll them into balls. Set aside. 
3. In a microwavable bowl, whisk together the glutinous rice flour, sugar, and salt.
4. Combine Milo powder with hot water. Add the Milo to the mixture of flour, sugar, and salt. Mix well.
5. Cover the bowl with cling wrap and microwave for 90 seconds. Take it out and give it another good mix, before popping it back in the microwave for another 90 seconds.
6. Mix it again in the bowl and let the mochi cool down.
7. On a surface covered with cornstarch, scoop your mochi out and dust it well with more cornstarch. Mould it into a rectangle, and cut the mochi into 12 equal pieces.
8. Flatten each piece of mochi and place a ball of filling in the centre. Pinch the mochi dough together to seal the filling in.
9. Dust the mochi pieces with Milo powder and serve. 

*Recipe Credits to eatbook.sg

Milo Fried Chicken Strips

Yield: Serves 3

Time needed: 15 minutes

Ingredients

Milo Chicken
2 chicken breast, cut into strips
Salt
Pepper
½ cup flour
2 eggs, beaten
2 cups fine breadcrumbs

Condensed milk
Milo powder

Steps:

1. In a large bowl, season the chicken strips well with salt and pepper.
2. Prepare a tray of flour, a bowl of beaten eggs, and a bowl of fine breadcrumbs. Dredge each chicken strip in flour, then dip them in beaten eggs, and finally coat them in fine breadcrumbs.
3. Preheat a pot of oil to about 190°C, or until the oil starts steadily bubbling when a wooden chopstick is dipped in. Fry the breaded chicken strips for two to three minutes, or until golden brown. 
4. Let the fried chicken strips cool on paper towels for a few minutes. Drizzle lightly with condensed milk, then dust generously with Milo powder, coating all sides of each chicken strip.
5. Serve with a small saucer of condensed milk and Milo powder on the side. 

*Recipe Credits to eatbook.sg

Chewy Milo Cookies

Yield: Serves 12 (24 cookies)

Time needed: 

Ingredients

125g unsalted butter, softened to room temperature
170g fine sugar
1 egg
½ cup Milo powder
190g flour
1 ½ tsp baking powder
½ tsp salt
1 cup chocolate chunks or chips

Steps:

1. In a large bowl, cream the butter and sugar together using a hand mixer or wooden spoon. Keep beating until the mixture turns pale yellow and smooth.
2. Add in the egg and beat well to combine. Then, sift in the Milo powder, flour, baking powder, and salt. Continue mixing until everything is well-combined.
3. Pour in the chocolate chunks and fold them in until they’re evenly distributed in the cookie dough. Refrigerate the dough for at least 30 minutes, or up to overnight.
4. Preheat the oven to 160°C.
5. Roll the chilled cookie dough into tablespoon-sized balls and place them on baking trays lined with parchment paper. Using your fingers or the back of a spoon, slightly flatten the top of each cookie dough ball.
6. Bake for 15 minutes in the preheated oven.
7. Allow cookies to cool for 10 minutes on the baking trays before transferring them over to a cooling rack to cool completely.

*Recipe Credits to eatbook.sg

Milo French Toast

• 50 millilitre (ml) Evaporated milk
• 1 tablespoon Cooking oil
• 4 tablespoons MILO Powder
• 2 slices Bread
• 1/2 teaspoon (tsp) Vanilla Essence
• Caster Sugar, optional
• 1 Egg, well beaten
• 1/2 teaspoon (tsp) Vanilla essence

1. Heat milk and whisk in MILO Powder. Remove from heat and whisk in beaten egg.
2. Trim crust of bread slices, then cut each slice into triangles.
3. Dip bread into MILO mixture and shallow fry in hot oil until cooked.
4. Remove from heat and sprinkle cater sugar.
5. Serve hot.

*Recipe by Nestle. Read more about Milo on their official site here.