Ingredients: coconut milk 1 cup of fresh milk 1 cup, water 1 cup of sugar, 5 ounces, Geely powder 1 ounce, and 4 kinds of protein.

Exercise:

1. Boil 1 water, add sugar to dissolve, remove from the fire, add gelatin powder, and stir until completely dissolved.

Add coconut milk and fresh milk, stir well and put in the refrigerator until the snow is semi-solid (don't solidify)

2. Put the egg whites in a deep bowl, beat them until they are firm, and gradually inject the fish glue milk.

Stir at medium speed until it is completely mixed with white (stirring on ice can accelerate solidification)

3. Quickly pour into the cake basin, snow until it is solidified, then take it out and cut it into pieces to cool.

Coconut red bean cake

Ingredients: coconut juice 1 cup, water 800ml, sugar 1 cup, flower milk 1 cup, eagle millet flour 1 cup, fish meal 5 g, red bean paste.

Exercise:

1. Boil 750ml of water, sugar and chopped red beans.

2. Add 50 ml of water and gelatin powder to dissolve and add it to (1).

3. Mix coconut milk with corn starch and flower milk, then slowly pour in and stir with slow fire until cooked.

4. Pour it into a cup, let it cool, and put it in the refrigerator until it freezes.

Postscript: I left all the bean paste in the sun, I don't remember how much, so I don't know how much. Because the red bean paste itself has sugar, the sugar content is reduced by half a cup. The original recipe used 20 grams of large vegetable slices, but I didn't, so I changed it to Geely powder. Corn flour is difficult to mix. I put it in coconut milk and flower milk several times before pouring it in. The amount of 1 cup is 250ml.

Corn coconut cake

Materials:

2/3 cups of canned corn, 1/2 cups of corn flour, 1/2 ounces of Chinese cabbage, 2 cups of coconut milk.

1/2 cups of light milk, 1 cup of sugar, 5 cups of water.

Exercise:

1. Wash the cabbage and soak it in clear water for later use.

2. Boil water, add sugar and cabbage, and boil.

3. Mix coconut milk, flower milk and corn flour evenly, add sugar water, boil until thick, take it out and let it cool.

4. Add corn kernels, put them down in a small cup, and send them to the refrigerator to eat with ice.

Experience:

1. Corn kernels can be stored in snow and taste better than canned ones.

But you must cook the corn kernels in advance, that is, work harder.

Coconut juice cake

Materials:

Coconut juice 1 cup half fish powder 2 tablespoons millet powder 5 tablespoons sugar 1 cup fresh milk 2/3 cups water 2 cups.

Method:

1) corn flour is dissolved in half a cup of clear water to form (corn flour slurry) for use.

2) When the water 1 cup is half boiling, add gelatin powder, and when the sugar is slightly boiling, turn to slow fire. Slowly add (corn flour slurry) and stir until it boils, that is, leave the fire.

3) Quickly add fresh milk and coconut milk, stir well, then pour wet water into the cake basin, and cool until it is solidified, and serve.

Coconut milk cake with shredded coconut

Materials:

Coconut juice, a glass of fresh milk, 60 grams of sugar, 90 grams of protein, 3 tablets.

2 tablespoons gelatin powder and 1/2 cups of shredded coconut.

Exercise:

1. Boil in water and add sugar to dissolve. Mix gelatin powder with 3 tablespoons of warm water, then add it to the sugar water and keep stirring until the sugar dissolves. Let it cool for later use.

2. Beat the egg whites until soft with an egg beater. Add the stirred fish glue syrup and stir well.

3. Add fresh milk and coconut juice, stir until it is thin and thick (using an eggbeater), then put it in the refrigerator until it is solidified, take it out and sprinkle with shredded coconut.

Coconut pea cake

Materials:

Coconut juice .............. 600 ml

500 grams of sugar ...............

224 grams of corn flour ...............

Clear water ..............1200ml.

Milk .............. 400 ml.

Kidney bean * ..............112g

Exercise:

1) Soak cowpea for 2 hours, cook it over high fire until soft, and drain.

2) Mix corn flour, fresh milk and coconut milk.

3) Boil water and sugar, and then slowly pour in fresh milk powder slurry; Stir while pouring until it looks like jelly, then pour it into Jiangdou Gan and freeze it in the refrigerator.

* Red beans can be used instead.

Indonesia coconut cake

300 grams of cassava flour

40 grams of sticky rice flour

400 grams of coconut milk

200 grams of sugar

200g of warm water

Half a teaspoon of isatis leaf essence.

9.5cm x 18.5cm long mould.

step

1) Dissolve sugar with warm water.

(The original formula used 250g of sugar, but when I reduced it to 200g, it was sweet enough. The whole thing was left out in the cold, and the old man said that stones are good. The young man said that both words are sweet and few. I just want to weigh it. I think you can try 2 10g if it is sweet. )

2) Pick up cassava flour, sticky rice flour, coconut milk and sugar water and bury them.

(It is difficult to do D in this step, because D cassava flour becomes "old-fashioned" as soon as it is dipped in water. It's better to fish hard first. )

3) Divide the fished paste into three pots and add different pigments. The ratio should be 2/5 green, 2/5 white and 1/5 red. The color just looks good and tastes the same.

4) Put the green paste into the mold and steam each layer on high fire for 3-4 minutes. Steam the three-color paste alternately until it is used up. The ninth floor is authentic.

Sweet potato coconut cake

Materials:

800g sweet potato paste (steamed)

300 grams of sugar

400 grams of cassava flour

15 oz coconut milk (1 coconut)

Exercise:

1. First mix the ingredients evenly, and then pour them into an 8-inch plate.

2. Put the dish in the oven and bake it with 180'c until the surface turns golden yellow.

About 30 minutes.