Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Lay a layer of coconut on the bottom with a square fresh-keeping box

3. 

   Step3:Put 80 grams of milk in the container. Put in chestnut powder. Stir evenly without dry powder (chestnut powder is corn starch. Very delicate

4. 

   Step4:Put the rest of the milk in the milk pot. Put in condensed milk

5. 

   Step5:Put coconut milk. Mix well

6. 

   Step6:Heat the milk on a small fir

7. 

   Step7:Heat until the milk just begins to bubble on the edge of the pot. Pour in the starch paste

8. 

   Step8:Be sure to stir it quickly. The milk in the saucepan is beginning to thicken

9. 

   Step9:Keep stirring until the milk paste is very delicate and thick. Leave the fire

10. 

    Step10:Quickly pour into a container lined with coconut

11. 

    Step11:Cool it a little. Cover it and refrigerate it overnight

12. 

    Step12:After a night's cold storage, it's as hard and elastic as cold noodles

13. 

    Step13:Spread the fresh-keeping film on the chopping board, sprinkle the right amount of coconut, pour the milk on the coconut, cut it into small pieces with a sharp knife, dip it with the right amount of coconut, and then put it on a plate

14. 

    Step14:It's OK without coir. It's very hard, solid and elastic. The section is also very smooth.