Red bean coconut milk cake

Material:

25g beans, 15g coconut milk, 25g fresh milk, 5g corn starch and 35g sugar.

Practice:

1. Soak the red beans in boiling water for half an hour, then cook them in the pot until the skin is not broken, then take them out and drain them for later use.

2. put all the rest of the other ingredients into the pot, and cook slowly with low heat. During this period, it is necessary to keep stirring to prevent the pot from burning until it is thick.

3. Add the cooked and drained red beans and gently stir until the red beans are evenly distributed

4. Pour them into a mold or container of any shape you like, let them cool, demould along the edge with a knife and pour them out. You can cut them into pieces or dig them directly with a spoon.

lazy cake

Material:

5 eggs, 4 spoonfuls of sugar and flour

Practice:

Add 4 spoonfuls of sugar (without water) to 5 eggs and stir for 1 minutes without stopping, then add 7 tablespoons of flour and mix them evenly, then pour them directly into the rice cooker (coat the cooker with a layer of oil to avoid sticking). Press and cook until the rice cooker jumps directly to the heat preservation, then turn it over and scald it, and it will become a tiger skin effect on both sides ...

Soft and smooth dessert-ultra-simple coconut milk cake

Material

25g of millet powder, 25g of cooked flour, 1g of white sugar, 1g of milk, 1g of coconut milk and 2g of clear water

Method

Use clear water. When you see that the paste begins to bubble and roll, you can stop the fire, pour the cooked paste into the mold or zygote, and let it cool thoroughly and put it in the refrigerator for 3 minutes, then you can eat it.

Tip:

1. Eat and cook as much as possible, and don't put it in the refrigerator for more than one day.

2. Please remember not to make too many portions at a time.