【Rose Coconut Shredded Recipe】---Sweet snacks that recall Shanghai
Overview
I remember when I went to Shanghai in 2012, I bought a small recipe of shredded coconut milk in a store. The taste was very delicate. I wanted to bring it back to the little one to eat. Although the flight was very fast, the weather was very hot and it still broke when I got home. Because I had eaten it before, I tried hard to recall the taste, so I successfully copied the first shredded coconut milk recipe. It tasted really good, no worse than the ones I bought. There will be pictures of the first time I made it later. This time I improved the taste and added rose sauce to make the taste of the whole shredded coconut cubes even more unique
Tags
Ingredients
Steps
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Prepare raw materials, coconut milk, pure milk, condensed milk, sugar, agar
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First, soak the agar until soft and set aside
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Then pour the coconut milk and milk into the pot, add an appropriate amount of sugar and condensed milk, stir evenly, and cook over high heat
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After a while, add the soaked agar and cook until the agar melts (it doesn’t matter if it is not completely dissolved, it will be filtered later anyway)
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Take out the filter and filter it. Be sure to filter it at least once. I usually do it twice
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After filtering, a smooth milk syrup is obtained
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Add appropriate amount of rose sauce while hot and stir well
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Then let it sit until it cools down, cover it, and refrigerate it at a constant temperature
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After solidification, it needs to be refrigerated for at least 1-2 hours to keep the milk pieces cool. Take them out and unmold them before eating
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Cut into appropriate size pieces
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Prepare coconut paste
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Roll the cubes on the shredded coconut a few times to coat all sides with shredded coconut
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If you want the shredded coconut to have a more delicate texture, just cut it and refrigerate it for a while
