“It’s very easy to make, and there’s almost no failure.
|Unsalted butter||100 grams|
|White granulated sugar||30 grams|
|Coconut meat powder||Appropriate amount|
|time consuming||Twenty minutes|
Prepare the necessary ingredients.Milk is best divided into two parts, of which about 50 grams are added to starch and stirred into starch water.Another 200 grams for boiling.
Prepare a container, preferably square or rectangular, for easy shaping.Cover the bottom with coconut.
Cook milk with light cream.
After boiling, add starch water, stirring constantly, it will become more and more solidified.
To that extent, the fire can be turned off.
Pour it into the container with the coconut paved, compact it, and try not to have air inside, otherwise it will have air holes when it is cut out.Refrigerate in the refrigerator.
Refrigerate until it solidifies completely, you can take it out and buckle it out and cut it into pieces.
You can put the coconut in a big bowl, roll the cut milk in a few circles, and stick it more evenly.
You can also take coconut and sprinkle it on the top of the milk. It will be thinner and the taste of coconut is lighter.Look at your taste for coconut.
Q-bullet, the entrance is soft and glutinous, and a plate is destroyed minute by minute.
I also made chocolate flavor. You can see another recipe for me.
When milk and light cream are boiled, turn to low heat immediately, and add starch water to stir continuously, otherwise it will be easy to paste.Man Ma: Nutritionist Health Manager.Manma Kitchen Public Platform Author.Multi-platform gourmet, sharing baby supplements and nutritional children’s meals.VX: Manmakitchen Welcome Exchange”