material

250G millet, 5 chestnuts, 65438+ 0 tbsp sugar, 2 tbsp coconut.

working methods

1, wash the millet and soak it in cold water for half a day.

2. Chestnuts are shelled and cut into fine grains.

3. Put chopped millet and chestnuts into a little water and cook in a small rice cooker.

4. Put the sugar into the cooked chestnuts and millet, and fully stir them into rice cakes.

5. Put the rice cake into a deeper mold with a spoon, compact it, and then gently knock it out, which is the millet cake.

6. Roll rows of millet cakes in coconut milk until the surface of millet cakes is evenly covered with a layer of coconut milk.