Shredded coconut milk cold cake

Overview

This cold cake follows the recipe of milk cubes, but replaces the light cream with low-fat coconut milk, and uses my method of making jelly. The finished product is as elastic as jelly, without the shredded coconut used for coconut.

Tags

• snacks
• children
• afternoon tea
• lose weight
• chestnut flour
• condensed milk
• light coconut milk
• whole milk

Ingredients

Steps

1. 1 Prepare materials,

   

2. 2 Use a square crisper to spread a layer of shredded coconut on the bottom;

   

3. 3 Put 80 grams of milk into the container, add chestnut flour, and stir evenly without dry powder (chestnut flour is corn starch, very fine)

   

4. 4 Pour the remaining milk into the milk pot, add condensed milk,

   

5. 5 Add light coconut milk and stir well;

   

6. 6 Heat the milk over low heat until the milk just starts to bubble at the edge of the pot, then pour in the well-stirred starch paste;

   

7. 7 Be sure to stir quickly, the milk in the milk pot begins to thicken,

   

8. 8 Continue stirring until the milk paste is very fine and thick, then remove from the heat;

   

9. 9 Quickly pour it into a container lined with shredded coconut, let it cool slightly, cover it and refrigerate it overnight;

   

10. 10 After being refrigerated overnight, it is as hard and elastic as jelly;

    

11. 11 Cover the chopping board with plastic wrap, sprinkle with appropriate amount of shredded coconut, pour milk over the shredded coconut, cut into small pieces with a sharp knife, dip in appropriate amount of shredded coconut, and serve on a plate;

    

12. 12 You can also use shredded coconut without it, it is very hard and elastic, and the cut surface is also very smooth.