Chinese Food
Coconut milk milk jelly
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In recent days, the temperature has soared to nearly 30 degrees. It's also very dry. I made this dessert to relieve dryness.
Cooking ingredients
Cooking Steps
Step1:Purple rice should be rinsed and soaked for two hours in advance.
Step2:It's cooked in the pot. It's about 20 minutes.
Step3:Take it out and control the dry water for standby. Corn starch is good.
Step4:Divide the milk into two parts. One is in the soup pot and the other is in the bowl. Pour in the corn starch and mix well.
Step5:The mould is applied with oil for standby.
Step6:When the milk in the soup pot is warm, pour in the milk with corn starch. Mix it side by side.
Step7:Keep cooking on a low heat. Stir while cooking. Pour in the rice after it is thick.
Step8:Turn off the fire after mixing evenly. Put honey into the mixture after it is warm.
Step9:Pour it into the oiled mould and refrigerate it in the refrigerator for more than two hours.
Step10:Coconut juice and fruit are ready.
Step11:Cut mango and kiwi into small pieces.
Step12:As shown in the picture, take the frozen milk of purple rice and put it into the bowl. Put on the fruit and pour the coconut milk.
Step13:It's very delicious. It's not too sweet. It has light coconut juice fragrance and delicious fruit.
Step14:Milk purple rice jelly is very smooth and tender.
Cooking tips:1. If you like something sweet, you can change honey into 20 grams of sugar. 2. It's better to use a non stick pot when boiling milk jelly. Make sure to cook it over a small fire all the way. 3. Fruit can be changed into something you like, such as strawberry, blueberry, banana, etc. There are skills in making delicious dishes.
