Preparation materials:

80g milk (for mixing corn starch)

40 grams of corn starch

————————— Mix the above into starch paste.

Cream100g

30 grams of fine sugar

Milk160g

——————— Pour the above into the milk pot.

A little coconut

1 After the starch paste is left for a period of time, the starch will sink. Remember to stir well before pouring into the pot.

Don't reduce the amount of corn starch, otherwise it won't solidify, and the refrigeration time must be enough!

Remember to heat it all the time with a small fire.

There is no need to add coconut milk at home, and stuttering is delicious when it is empty! It's also great to roll milk powder around.

The bottom of the container is covered with a layer of coconut milk, 80 grams of milk and 40 grams of corn starch, which are mixed to form starch paste.

Add160g of milk,100g of whipped cream and 30g of fine sugar into a non-stick pan and stir well.

Boil over low heat until it boils.

Pour the starch paste quickly, and the liquid in the stirring pot will become more and more viscous and slightly solidified, so stir it away from the fire.

Pour into the mold, scrape the molding surface slightly, and refrigerate for more than 8 hours.

Refrigerate, cut into pieces and coat with coconut milk.