A. 150 cc water, 225 cc coconut milk, 225 cc milk, 55 grams of sugar, 100 grams of cream, B. 75 cc water, 65 grams of cornstarch, C. 1/2 cup of gluten flour, 1/4 cup of glutinous rice flour, 1/8 cup of cornstarch, 1/8 cup of custard powder, 1/2 teaspoon of baking powder, 160 cc of water, 1 teaspoon of salad oil

How to do it

Measurements

The recipe is simple. p>1. Take a pot, pour ingredient A into the pot, stir over low heat and cook until boiling, then slowly add in the blended ingredient B, stirring all the while cooking to a thick char, then remove from heat and set aside.

2. Take a shallow square plate, grease the plate surface with a layer of oil, pour in the char of Method 1, smooth the surface and wait for it to cool down and put it into the refrigerator for about 2 hours, then take it out and cut it into strips.

3. Blend ingredient C into a paste and set aside.

4. Heat a pot of oil to about 160°C. Dip the strips of milk into the batter one by one and then place them into the frying pan over medium heat until the skin is golden brown.