Ingredients?

70g corn starch

15g raisins or cranberries

350g water or milk

White sugar 50g

How to make Japanese cold cake?

1. Put all the ingredients into the pot and stir evenly

2. Heat over medium-low heat and stir continuously Don't stop

3. When it starts to become mushy, turn down the heat and keep stirring, don't stop

4. When it becomes thick and mushy, turn off the heat and continue stirring for about a minute

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5.1 Put the paste into ice water (cold water with ice cubes) to solidify and then use a spoon to cut it into small pieces in the water (this is a wild way to do it)

5.2 Put the paste on the greased paper or plastic wrap that is used for making cakes (don’t be stingy about opening it up a little, but don’t make it too big). Wrap it up and flatten it. The thickness, width and length are as you like. Then let it cool down a little, then put it in the refrigerator to refrigerate. Solidify and agglomerate (this is a more pretentious way to do it)

6.1 Remove the cold cakes cut into small pieces and drain them out of the water (use a slotted spoon to complete all at once), put them into your favorite container, sprinkle with brown sugar or dip them in soybean flour. It’s ready to be put into your mouth (honey chocolate jam... Anyway, just pour the flavor you like. You can also pour soy sauce with heavy flavors) (continued from the wild pie)

6.2 Take out the caked cold cake from the refrigerator and peel it off Use a mold to cut out the unwrapped paper into the shape you like or cut it into small pieces and put it in your favorite container. If it goes in the refrigerator, you can roll it with shredded coconut, wrap it with soy flour and sesame seeds. Anyway, you can make it as you like. Finally, put it in your mouth and let it cool down. It tastes delicious (continue with the hypocritical one)