Ingredients :
Corn kernels (canned) 2/3 cup, cornstarch 1/2 cup, 1/2 ounce of Chinese cabbage, 2 cups of coconut milk,
1 cup evaporated milk 1/2 cup, sugar 1 cup, 5 cups of fresh water
Method :
1. Wash the Chinese cabbage and soak it in fresh water.
2. Boil water, add sugar and cabbage and bring to boil.
3. Mix coconut milk, flower milk and cornstarch together, add to the sugar mixture and boil until firm, remove from the water and allow to cool.
4. Add corn kernels, place in a small cup, and serve in the fridge.
Tips:
1. Corn kernels can be frozen and taste better than canned ones.
2. But make sure you cook the corn beforehand, it takes a little more work.
Coconut Cake
Ingredients:
1 cup of coconut milk, 2 tablespoons of fish glue, 5 tablespoons of cornstarch, 1 cup of sugar, 2/3 cup of fresh milk, 2 cups of fresh water
Method of making the cake:
1) Dissolve cornstarch with half a cup of water and put it aside
2) Boil water for 1.5 cups and add fish glue and sugar. Add the cornstarch paste and stir until it rolls, then remove from heat
3) Quickly add the milk and coconut milk and stir well, then pour into a wet cake bowl and cool until solidified, then serve
Shredded Coconut Cream Coconut Cake
Ingredients:
One cup of coconut milk, 60 grams of fresh milk, 90 grams of sugar, and 3 egg whites
2 tablespoons of piscine powder and 1/2 cup of water, and the shredded coconut.
Method :
1. Boil the water and add the sugar to dissolve, mix the fish glue powder with 3 tablespoons of warm water and add it to the sugar water and keep mixing until the sugar is dissolved.
2. Beat the egg white with a whisk until soft, then add the fish glue sugar water and mix well.
3. Add milk and coconut milk, mix until thin (available whisk), and then put in the refrigerator until solidified, take out, sprinkle with shredded coconut that is ready.
Coconut matzo cake
Ingredients :
Coconut milk .............. 600ml
Sugar .............. 500g
Cornflour .............. 224g
Water .............. 1200ml
Fresh milk .............. 400ml
Matou* .............. 112g
How to make :
1) Soak matzo beans for 2 hours, cook on high heat until soft, drain.
2) Mix cornflour, milk and coconut milk.
3) Bring the water and sugar to a boil, then slowly pour in the milk powder syrup; pour and stir until it looks like a jerky, then pour in the dried beans, and put it in the freezer.
*Red beans can be used instead
Indonesian Coconut Cake
Tapioca 300g
Sticky Rice Flour 40g
Coconut Milk 400g
Sugar 200g
Warm Water 200g
Pandan Leaf Flavoring ? teaspoon
9.5cm x 18.5cm long mold
Steps
1) Dissolve sugar in warm water
(The original recipe used 250g of sugar, but I found it sweet enough when I got down to 200g. The old man said it was good. The kids say it's better to have a little bit of sweetness. I prefer to follow the portion, I think you can try 210g if you want to be sweet)
2) Tapioca flour, sticky rice flour, coconut milk, sugar water to bury.
(This step is a little difficult. Because d tapioca once dipped in water will become "old old shape". To good force first fishing degree.)
3) Divide the paste into 3 pots and add different colors. The ratio should be 2/5 green, 2/5 white and 1/5 red. The color is only for appearance but not for taste.
4) Steam the green paste into the mold over high heat for 3-4 minutes per layer. Steam the 3 colors of batter alternately until it runs out. 9 layers to the authentic