Coconut milk cold cake

Overview

This is a delicious and easy-to-make snack. It's ice-cold and cool, with a rich coconut milk flavor yet refreshing, soft and elastic, and melts in your mouth.

Tags

• pastries
• children
• sichuan cuisine
• afternoon tea
• summer recipes
• fast food
• coconut
• condensed milk
• corn starch
• light coconut milk
• fine sugar
• milk

Ingredients

Steps

1. 1 Ingredients are on standby.

   

2. 2 Line a fresh-keeping box with plastic wrap, sprinkle with shredded coconut and set aside.

   

3. 3 Put 50 grams of milk in a small bowl, pour in cornstarch, mix well and set aside.

   

4. 4 Pour coconut milk, milk, sugar, and condensed milk into a small pot.

   

5. 5 Turn on low heat and stir until the sugar melts.

   

6. 6 Heat until the milk just starts to bubble (slightly boiling), then slowly pour in the well-stirred starch paste. While pouring, use a spoon to stick to the bottom of the pot and stir quickly. The milk in the pot will begin to thicken, and will soon become fine and thick. Once the pot is opened, it is ready.

   

7. 7 Pour the cooked milk paste into the crisper.

   

8. 8 Sprinkle grated coconut on top, let cool, cover and refrigerate overnight.

   

9. 9 Pull out the plastic wrap, cut the cold cake into small pieces with a knife, dip it in coconut, and it's ready to eat.

   

10. 10 Finished product picture.