Cornstarch 50g

Milk 250ml

Coconut milk 200ml (exactly one box)

Sugar 50g

Coconut paste

Snowflake Cake Directions ?

Pour out some of the milk (feel free to use this amount) and mix it well with 50g of cornstarch, it is best to sieve it once more to avoid any lumps that may affect the texture.

Pour the remaining milk and coconut milk into a saucepan, add 50g of sugar and bring to the boil, then reduce the heat.

Pour the mixed starch-milk mixture into the pot slowly, while stirring constantly to avoid sticking to the pot. （

Pour the paste into a mold (bowl, plastic box or whatever), cover with plastic wrap, and place in the fridge for 4 hours or more.

After chilling, take it out of the refrigerator, cut it into your favorite shapes, and wrap it with shredded coconut.

Done!

Tips

1. Make sure to keep stirring while pouring the cornstarch slurry in step 3, otherwise the slurry will easily stick to the bottom of the pan and clump together.

2. If you don't cook the paste enough in step 3, it will be too soft and unshape to cut; if you cook it for too long, the snowflake cake will be too hard and the texture will be bad. Just the right state of baby rice paste can be removed from the fire.?

3. I didn't actually calculate the refrigeration time in step 4. Usually I make it in the evening and put it in the fridge, then cut it the next day. Or make it in the morning and cut it in the afternoon.

4. You can spread a layer of coconut on the bottom of the tupperware, it's easy to invert it out after it's set