1. Beat the butter slightly after softening and add sugar several times (today, I tried to use fine sugar instead of powdered sugar, but the effect was not very good);

2. Beat the butter until it is feathery and slightly white (the killing time should not be too long), add the egg mixture and stir evenly;

3. Sift in low flour, starch and coconut milk and gently stir with a scraper;

4. After stirring, the humidity is high, knead it into uniform balls, roll it in coconut milk a few times to make the surface of coconut milk uniform, put it in a baking tray, and put oil paper (oilcloth) on it;

5. Preheat the oven, 180 degrees, fire up and down, the first layer, about 20 minutes, the top of the coconut ball is slightly yellow.