Coconut and Matcha Desserts
by The most beautiful in the beginning ❤
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Put the milk in the container.
2. Add 60 grams of corn starch and 50 grams of sugar.
3. Add 10 grams of matcha powder.
4. Stir to a paste without particles.
5. Put the adjusted paste into a non-stick pan on low heat and simmer slowly until it becomes thick.
6. Brush the oil in the mold.
7. Pour the boiled paste into a mold and put it in the refrigerator for an hour.
8. The refrigerated paste has been shaped and demoulded.
9. Cut into rectangles.
10. Glue a layer of flour.
11. Glue the egg liquid.
12. Coated with breadcrumbs.
13. Fry the golden brown in a pan at 50% oil temperature.
14. After the pan is out of the pan, cut a thin layer of both ends with a knife as shown in the picture, and sprinkle with coconut paste.
