Exercise:
1. Boil 1 glass of water, add sugar to dissolve, remove from the fire, add gelatin powder and stir until completely dissolved.
Add coconut milk and fresh milk, stir well and put in the refrigerator until the snow is semi-solid (don't solidify)
2. Put the egg whites in a deep bowl, beat them until they are firm, and gradually inject the fish glue milk.
Stir at medium speed until it is completely mixed with white (stirring on ice can accelerate solidification)
3. Quickly pour into the cake basin, snow until it is solidified, then take it out and cut it into pieces to cool.
Coconut red bean cake
Ingredients: coconut juice 1 cup, water 800ml, sugar 1 cup, flower milk 1 cup, eagle millet flour 1 cup, fish meal 5 g, red bean paste.
Exercise:
1. Boil 750ml of water, sugar and chopped red beans.
2. Add 50 ml of water and gelatin powder to dissolve and add it to (1).
3. Mix coconut milk with corn starch and flower milk, then slowly pour in and stir with slow fire until cooked.
4. Pour it into a cup, let it cool, and put it in the refrigerator until it freezes.
Postscript: I left all the bean paste in the sun, I don't remember how much, so I don't know how much. Because the red bean paste itself has sugar, the sugar content is reduced by half a cup. The original recipe used 20 grams of large vegetable slices, but I didn't, so I changed it to Geely powder. Corn flour is difficult to mix. I put it in coconut milk and flower milk several times before pouring it in. The amount of 1 cup is 250ml.
Corn coconut cake
Materials:
2/3 cups of canned corn, 1/2 cups of corn flour, 1/2 ounces of Chinese cabbage, 2 cups of coconut milk.
1/2 cups of light milk, 1 cup of sugar, 5 cups of water.
Exercise:
1. Wash the cabbage and soak it in clear water for later use.
2. Boil water, add sugar and cabbage, and bring to a boil.
3. Mix coconut milk, flower milk and corn flour evenly, add sugar water, boil until thick, take it out and let it cool.
4. Add corn kernels, put them down in a small cup, and send them to the refrigerator to eat with ice.
Experience:
1. Corn kernels can be stored in snow and taste better than canned ones.
But you must cook the corn kernels in advance, that is, work harder.
Coconut juice cake
Materials:
Coconut juice 1 cup half fish powder 2 tablespoons millet powder 5 tablespoons sugar 1 cup fresh milk 2/3 cups water 2 cups.
Method:
1) corn flour is dissolved in half a cup of clear water to form (corn flour slurry) for use.
2) When the water 1 cup is half boiling, add gelatin powder, and when the sugar is slightly boiling, turn to slow fire. Slowly add (corn flour slurry) and stir until it boils, that is, leave the fire.
3) Quickly add fresh milk and coconut milk, stir well, then pour wet water into the cake basin, and cool until it is solidified, and serve.
Coconut milk cake with shredded coconut
Materials:
Coconut juice, a glass of fresh milk, 60 grams of sugar, 90 grams of protein, 3 tablets.
2 tablespoons gelatin powder and 1/2 cups of shredded coconut.
Exercise:
1. Boil in water and add sugar to dissolve. Mix gelatin powder with 3 tablespoons of warm water, then add it to the sugar water and keep stirring until the sugar dissolves. Let it cool for later use.
2. Beat the egg whites until soft with an egg beater. Add the stirred fish glue syrup and stir well.
3. Add fresh milk and coconut juice, stir until it is thin and thick (using an eggbeater), then put it in the refrigerator until it is solidified, take it out and sprinkle with shredded coconut.
Coconut pea cake
Materials:
Coconut juice .............. 600 ml
500 grams of sugar ...............
224 grams of corn flour ...............
Clear water ..............1200ml.
Milk .............. 400 ml.
Kidney bean * ..............112g
Exercise:
1) Soak cowpea for 2 hours, cook it over high fire until soft, and drain.
2) Mix corn flour, fresh milk and coconut milk.
3) Boil water and sugar, and then slowly pour in fresh milk powder slurry; Stir while pouring until it looks like jelly, then pour it into Jiangdou Gan and freeze it in the refrigerator.
* Red beans can be used instead.
Indonesia coconut cake
300 grams of cassava flour
40 grams of sticky rice flour
400 grams of coconut milk
200 grams of sugar
200g of warm water
Half a teaspoon of isatis leaf essence.
9.5cm x 18.5cm long mould.
step
1) Dissolve sugar with warm water.
(The original formula used 250g of sugar, but when I reduced it to 200g, it was sweet enough. The whole thing was left out in the cold, and the old man said that stones are good. The young man said that both words are sweet and few. I just want to weigh it. I think you can try 2 10g if it is sweet. )
2) Pick up cassava flour, sticky rice flour, coconut milk and sugar water and bury them.
(It is difficult to do D in this step, because D cassava flour becomes "old-fashioned" as soon as it is dipped in water. It's better to fish hard first. )
3) Divide the fished paste into three pots and add different pigments. The ratio should be 2/5 green, 2/5 white and 1/5 red. The color just looks good and tastes the same.
4) Put the green paste into the mold and steam each layer on high fire for 3-4 minutes. Steam the three-color paste alternately until it is used up. The ninth floor is authentic.
Sweet potato coconut cake
Materials:
800g sweet potato paste (steamed)
300 grams of sugar
400 grams of cassava flour
15 oz coconut milk (1 coconut)
Exercise:
1. First mix the ingredients evenly, and then pour them into an 8-inch plate.
2. Put the dish in the oven and bake it with 180'c until the surface turns golden yellow.
About 30 minutes.
Red bean coconut milk cake
Materials:
1. 50g horseshoe powder.
2. Millet flour 150g
3. 300 grams of sugar
4.250 ml fresh milk
5. Coconut juice 400 ml
6. 400 ml of clear water
7. 30 grams of red beans
Features: sweet and smooth.
Method:
1. Wash red beans and soak them in a large pot of clear water for about 2 hours. Boil half a liter of water in a deep pot and simmer the red beans for about 1 hour until the beans are full. Remove the boiling water for later use.
2. Put the water chestnut powder and corn flour into a bowl, add 400ml of clear water and stir evenly to form slurry. Then filter the impurities with a sieve.
3. Cook the coconut milk and fresh milk in a pot, dissolve them with sugar, then pour the powder slurry into the sugar water, turn to low heat and keep stirring until it becomes paste. Turn off the heat immediately, then mix in the red beans and stir well. Grease the rectangular cake pan and pour in the batter. After a little cooling, put it in the refrigerator and freeze until it is solidified. Cut into pieces and eat.
Tip:
Mainly concentrated coconut milk, add red beans.
When buying red beans, you should choose large ones, which will make the taste rich.
If the red beans are tender enough, simmer for 40 minutes, then turn off the heat until soft.
If you wash it with cold water, you can remove the smell of sand and then cook it in a pot for later use.
Add red beans when the coconut juice is just condensed, and mix the two materials evenly.
Beef coconut milk cake
Materials:
In rice flour (sticky rice flour) 250g corn flour 40g corn flour 40g coconut milk 2 cups of water 2 cups of beef 300g Jiang Mo 1 tablespoon chopped green onion 3 tablespoons coriander powder.
Seasoning: salt 1 teaspoon pepper 1/2 teaspoons sugar 30g.
Exercise:
1. Heat oil in a pan, saute shallots and ginger, add minced beef and stir-fry until it changes color, then add minced coriander and stir-fry evenly, and take it out for later use.
2. Take a container, first put rice flour, corn flour, corn flour and sugar, stir well, then add coconut milk and water, put it on the stove and stir until it becomes thick, then add fried beef and stir well to make beef powder slurry.
3. Take a model, put a layer of oil in it, then pour the beef paste into the model, set it, put it in a boiling pot, steam it for about 30 minutes, take it out and let it cool and slice it.
Automatic eating whole food beauty
Coconut jelly cake
Materials:
Milk ................ 250 ml.
Coconut juice ................ 250ml.
40 grams of corn flour .................
2 tablespoons water .................
50 grams of sugar .................
Exercise:
1) Mix coconut milk with fresh milk.
2) Mix 2 tablespoons of water and corn flour into a paste.
3) Put the coconut milk, fresh milk and sugar together in a boiling pot until boiling point, then pour them into the corn flour paste and stir constantly to avoid granulation.
4) Rinse the cooking pot with cold water, then pour it back into the pot, cook it with low fire for about 10 minute, and stir until it is pasty and frozen.
Taro coconut milk jelly cake
Materials:
3 tablespoons gelatin ...................
Fresh milk ...................... 14/ cup
.................. 1/2 cups of frozen boiled water.
Sugar ...................... 1/2 cups.
Fresh coconut milk .................. 1/2 cups.
...................... 1/2 cups of taro.
Clear water ...................... 1/2 cups.
Exercise:
1) First, put 1/2 glass of water and coconut juice into a pot and boil it.
2) After sugar and fish meal are completely mixed, beat the coconut juice into the fish meal and stir until it is dissolved into a transparent state. Then add frozen boiled water and fresh milk, mix them evenly and divide them into equal parts for later use.
3) Put a portion of coconut milk into the cake basin and set it aside.
4) Add the chopped taro into another coconut juice, stir it until it is completely mixed, pour it on the coconut juice, put it in the refrigerator, freeze it until it is solidified, and take out the pieces to eat.
Thailand corn coconut cake
Materials:
Simi .................... 2 Liang
Vanilla leaf ................ 10 piece.
Canned corn kernels ... 3/8 cups.
Fresh coconut milk ................ 1 cup
Clear water .................... 1 1/4 cups.
Sugar ........................ beam 1
A little salt .........................
Sticky rice noodle water: (evenly opened)
2 tablespoons sticky rice noodles ..................
Qingshui ..................... right amount
Sticky rice noodle paste: (evenly spread)
Sticky rice noodles .................. 1 tablespoon.
Thai raw powder .............. 2 tablespoons (or raw powder)
Fresh coconut milk .................. 1/4 cups.
Exercise:
1) Wash the leaves of Vanilla, dry them, cut them into appropriate strips, fold them, put them in a small box, and seal them with adhesive tape for later use; Sago needs to be soaked in clear water.
2) Boil 1 1/4 cups of clear water, add sago and cook until it is transparent, add sugar and corn kernels, bury them in sticky rice flour to make corn paste, take them out and pour them into each cup until they are 80% full.
3) Cook 3/4 cups of fresh coconut juice, add a little salt, cook it into paste with sticky rice flour paste, pour it on the corn paste, decorate it with corn kernels, spread it out and freeze it.
Coconut jelly
Materials:
.............. half a can of coconut milk.
Sugar .............. 100g
Qingshui .............. 600g
Milk .............. 220 ml
Gilliding .............. 35g
Exercise:
1) Boil fresh milk with water, add sugar to melt, add gelatin and coconut milk and stir until all are mixed.
2) Pour into a jelly cup, cool and refrigerate.