Coconut milk cake is a specialty of Hainan. It is best to store the prepared coconut milk cake in the refrigerator. If it is placed in the freezer, it will feel a bit like ice cream and not smooth enough. So how should we make this at home?

What about delicious food?

The editor will share the specific method with all my friends below.

The ingredients required for coconut milk cake are simple, but the method is slightly complicated. First, we need to prepare three bottles of coconut milk and a bag of corn flour. It should be noted here that we need to prepare more corn flour, as well as white sugar and a small amount of milk. We combine corn flour and

Put the coconut milk in a bowl and stir thoroughly. The amount used is about 100 ml of coconut milk and 200 grams of corn flour. After stirring thoroughly with a spoon, we prepare a milk pot and pour in 50 grams of white sugar and 50 grams of corn flour.

ml of milk, 50 ml of warm water, boil the sugar and milk, then put the sugar and water into the corn flour, without stirring, directly pour it into a square mold and steam it for about fifteen minutes, then put the cooked coconut milk cake

After cooling, put it in the refrigerator to refrigerate. After refrigerating it for about a day, we can eat it. The coconut milk cake that is served cold has a rich coconut milk flavor. After being cut into small pieces, it is very elastic and the outside is dipped.

Put a layer of shredded coconut on it, place it neatly among the four bamboo leaves, and pair it with a bowl of plum sauce. It tastes very creamy.

?There are many things that need to be paid attention to when making coconut milk cake. When we make coconut milk cake, we need to pay attention to the amount of coconut milk and milk. The amount of coconut milk is at least twice as much as that of milk, so as not to overwhelm the guest. In addition, in

When making it, we can prepare some flowers for decoration and some water chestnut cakes for filling, so that it tastes better to the examiner.

If we don’t have corn flour at home, we can use corn starch or lotus root starch and a small amount of glutinous rice flour instead. This will taste the same, because corn starch is very delicate, and corn starch and lotus root starch are also very delicate.

When steaming the cake, the heat should not be too high. If the coconut milk cake is steamed over high heat, there will be honeycomb holes in the coconut milk cake, which will make it taste very bad.

Also, when we pour the thinner coconut milk paste into the mold, we need to shake it, so that the coconut milk cake can taste more delicate.

The coconut milk cake is sweet and delicious. It tastes elastic, tender and full of milky flavor.