Take the frozen mini buns out of the freezer and let them thaw at room temperature for about 20 minutes, until the surface is frost-free and the inside is soft. This prevents buns from being crispy outside but hard inside when frying.

After defrosting, gently pat the buns dry with kitchen paper towels to remove surface moisture and avoid oil splatter.

Pour cooking oil into a frying pan and heat on low until it reaches about 40% hot (120–140°C / 248–284°F). Low and slow is key to avoid burning the buns.

Place the defrosted buns into the pan, gently flipping continuously with a spatula for even heating on all sides.

Fry for 6–8 minutes until golden and crispy. You'll know they're ready when they make a crisp sound when tapped with chopsticks.

Remove buns with a slotted spoon and place on a plate lined with paper towels to drain excess oil.

In a clean small pot, combine 300g milk and 60g sugar. Heat on low, stirring constantly to prevent sticking.

Cook until small bubbles appear at the edges and the sugar is fully dissolved. Continue stirring for about 3 minutes until slightly thickened (do not boil to prevent clumping).

Remove from heat and pour over the fried buns, or serve alongside as a dipping sauce.