Coconut milk cake

Coconut milk cake

Introduction:

"Last time I went to 85 ° C and bought a box of coconut milk Xiaofang. A box costs 10 yuan, but there are few things. After a bite, I feel that it's not as good as making it at home. It must be more cost-effective ~ "

Production steps:

Step 1: take half of the milk and pour it into corn starch, mix well and set aside

Step 2: lay a proper amount of coconut silk on the bottom of the mold

Step 3: pour the remaining milk and cream into a saucepan and cook slowly over low heat

Step 4: add appropriate amount of sugar and cook until the milk is slightly boiling

Step 5: pour in the corn starch

Step 6: stir quickly to form a thick paste

Step 7: pour the batter into the mold and refrigerate for 3 hours

Step 8: take out the frozen milk cake and cut it into small pieces with a knife

Step 9: sprinkle some coconut silk on it

Step 10: close the lid and shake it up and down. The coconut will stick to it

Materials required:

Milk: 250ml

Light cream: 100ml

Coconut: right amount

Corn starch: 40g

Sugar: right amount

Note: 1. When you want to change the coconut silk, you'd better change the milk cake into a larger container, so that the coconut silk can easily stand. 2. After adding starch, you must quickly stir, or it will stick easily

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: milk flavor