What if the coconut milk cake doesn't solidify?
Gelatine Gelatine powder can't be heated and boiled when it is added to liquid, otherwise it will lose its coagulation power! It is best to use gelatin, gelatin powder is a little smelly, gelatin is also extracted from fish, but it is convenient and has no odor! You can add more starch, corn starch.
Coconut milk cake, with various styles, can be matched with all kinds of delicious dishes, and can be tasted alone in leisure time. It is also a nourishing dessert for the New Year. Make rich frozen coconut milk cakes and add festive colors to make them more festive.
Method for making coconut milk cake
1 cup of coconut milk, 1 cup of fresh milk, 1 cup of water, 5 ounces of sugar, 1 ounce of fish meal and 4 pieces of protein.
working methods
1, boil 1 glass of water, add sugar to boil and dissolve, remove it from the fire, add fish powder, stir until it is completely dissolved, add coconut juice and fresh milk, mix well, and put it in the refrigerator until the snow is semi-solid (do not solidify);
2. Put the egg whites in a deep bowl, and beat until the egg whites are firm, then gradually inject fish glue milk, and beat at medium speed until the egg whites are completely mixed (beating on ice cubes can accelerate solidification);
3, quickly pour into the cake basin, snow to solidification, take out and cut into pieces to be cooled.
Is the coconut cake delicious?
Coconut cake is a special cake in Hainan, which is the concentration of coconut essence. It is refined from glucose syrup, white sugar, fresh coconut juice and sticky rice paper. In addition to the softness of the rice cake, the coconut cake is characterized by its super Q, sweet but not greasy, a little tough, soft and continuous. From the appearance, the coconut cake is bright, smooth and bright, pleasing to the eye, tempting appetite, refreshing and sweet.
Method for making coconut cake
Ingredients used
Glutinous rice1000g, 2 coconuts, raw flour1000g, 300g of sugar, 250g of condensed milk, 5g of refined salt, several slices of folium isatidis, and a proper amount of raw oil.
manufacturing method
1. Wash glutinous rice, soak it in clear water for 2 hours, and grind it into slurry. Cleaning Folium Isatidis, chopping, grinding, wrapping with white gauze to squeeze out leaf juice, and treating coconut to squeeze out white coconut juice;
2. Mix the rice slurry with the raw flour, stir and knead until it becomes thick, add white sugar, condensed milk, refined salt and mixed juice, stir evenly, and then divide into two equal parts. One part is mixed with banyan leaf juice to make it green, and the other part is mixed with coconut juice to make it white;
3. Use a flat-bottomed steamer, oil it, pour in a layer of white rice paste, steam it in a cage for 5 minutes until it is cooked, then add a layer of green rice paste, steam for 5 minutes, and steam it repeatedly to the eighth layer;
4. Put the steamed Banlan cake in a ventilated place for 30 minutes, let it cool naturally, put it in a fresh-keeping cabinet to increase the coolness, take it out, cut it into diamond pieces, and put it on a plate.