The ingredients needed for coconut milk cake are simple and the method is slightly complicated. First, we need to prepare three bottles of coconut milk and a bag of corn flour. What should be paid attention to here is to prepare more corn flour, as well as sugar and a small amount of milk. We will put corn flour and coconut milk in a bowl and mix them thoroughly. The dosage is about 100 ml coconut milk with 200 g corn flour. After fully stirring with a spoon, we will prepare a milk pot. Boil the sugar milk in 50 ml warm water, then put the sugar into the corn flour, pour it into a square mold without stirring, steam it for about 15 minutes, then let the cooked coconut milk cake cool, and then put it in the refrigerator for about a day, and we can eat it. Coconut milk cake with a strong coconut milk flavor after a cold meal, cut into small pieces, very Q-bomb, and stuck outside. ?
There are many things to pay attention to when making coconut milk cake. When making coconut milk cake, you need to pay attention to the dosage. Coconut milk and milk are at least twice as much as milk, so as not to usurp the role of master. In addition, some flowers can be prepared for decoration, and some water chestnut cakes can be prepared for sandwiches, which will taste better for the examiner. If there is no corn flour at home, you can use corn starch or lotus root starch with a small amount of glutinous rice flour instead, so it tastes the same, because corn flour is very delicate, and corn starch and lotus root starch are also very delicate. When steaming the cake, don't heat it too much. If steamed with boiling water, the coconut milk cake will have honeycomb eyes and taste very bad. Also, when we pour the thin coconut milk paste into the mold, we need a shock to make the taste of the coconut milk cake more delicate.
Coconut milk cake is sweet and delicious, and tastes tender and fragrant.