Milk and coconut cube [super lazy lazy dessert] recipe-Chinese Food-best chinese food recipes-cooking food

Milk and coconut cube [super lazy lazy dessert]

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Kwai dessert. The milk coconut should be counted. No oven, no technology. You just need an induction cooker and a refrigerator. Especially in summer. This kind of dessert tastes silky and fragrant after cold storage. You have to come back home after work. The choice of coconut is actually more critical. Of course, the better the quality, the better the taste.

Cooking ingredients

plain coconut:moderate amount

Cooking Steps

Step1:Cover the bottom of the container with coconut. I use a box with clasp

Step2:Then mix 80g of milk with cornstarch

Step3:Stir well with a spoon. Let the cornstarch melt completely

Step4:Then prepare the rest of the material. 170 grams of milk, sugar and cream. And induction cooker

Step5:Pour the milk sugar and cream into a small pot. Heat it up in three small fires. Stir well at the same time

Step6:Wait until the milk begins to boil. Add the corn starch milk paste that has been mixed

Step7:Stir quickly. The liquid begins to thicken. Stir until it is even and delicate. Turn off the fire

Step8:Pour the boiled milk paste into the box. Smooth the surface with a scraper

Step9:Refrigerate for about 4 hours. Take out

Step10:Cut into small pieces

Step11:Pour some coconut into the plate. Put the cut pieces into the plate and wrap them all around. Dip the coconut evenly

Step12:If you don't eat it right away, keep it cold.

Cooking tips:1. If you want to make Matcha flavor, you can sift it into a small bowl together with corn starch when mixing corn starch and milk, and then add milk and mix well, or heat milk first, then add some Matcha powder, mix well, and then add corn starch and mix well; 2. If you like coconut with stronger taste, you can replace 50g light cream with 50g coconut juice. There are skills in making delicious dishes.