|time consuming||Ten minutes|
Pour 3/4 of the milk (about 370 ml) into the pot and add sugar.
Corn starch is added to the remaining 130 ml milk and stirred evenly.
Boil the milk on medium heat (1200w in the induction cooker). During the boiling process, keep using shovels to prevent pasting the bottom. Pour into the corn starch milk mixture which is stirred evenly. Turn to low heat (300w in the induction cooker) and keep stirring with shovels to prevent pasting the bottom.
Cook for about 5-8 minutes, cornstarch milk paste, and there have been small bubbles.Turn off the fire, pour out the cornstarch milk paste and pour it into the prepared flat-bottomed container.(Sprinkle coconut on the bottom of the container)
Pour the corn starch milk paste into the container and sprinkle some coconut on it. Let it cool.Cut into pieces after cooling completely.Ps: It tastes better if it is cooled and refrigerated in the refrigerator before eating.
If there is no liquid pure milk, you can also use milk powder to make it - 500 ml warm water, with appropriate amount of milk powder (more milk powder, more strong milk flavor; less milk powder, less milk flavor) also divided into two parts, one boiled in an inverted pot, one starched with corn.Here we should pay attention to whether white sugar is added or only a little if the milk powder itself is sweet.