Fried milk with bread crumbles, making 20 to 24 pieces. Serving around 4 to 6 people.
In a small bow, add coconut milk, milk, cornstarch and sugar. Heat over slowest fire and until heating until thickened. In the process, stir in one direction. Transfer to a square baking pan and set aside to cool down in fridge (rest for 40 to 60 minutes) until well hardened.
Transfer out and cut into small strips around 5 cm long and 3 cm wide.