1. Prepare the shaping mold, it is best to boil it in boiling water. I use a silicone mold. If you don’t have such a special mold, you can also use freezer ice cube grids or small bowls and other shapes. You can also use square locks or flat containers, and cut out your favorite shapes after the shape is finalized.
2. Prepare the agar. This is the key ingredient for making coconut cold cake. Without it, the cold cake shape would not come out. (Agar is a polysaccharide extracted from seaweed, which is a natural plant extract. It is commonly made from agar, Gracilaria, etc., used in food. Agar can significantly change the quality of food and has coagulability and stability.)
3. Take out the fresh coconut meat, add a small amount of water, and use a blender to mince it for later use. Those who don't have fresh coconut meat can buy ready-made coconut shreds at the supermarket instead. Add milk to the shredded coconut. If you want the coconut to have a richer flavor, you can add ready-made coconut milk and add some sugar. The amount of sugar added is determined according to personal taste. (I forgot to take pictures during the process of stirring the coconut meat, please forgive me)
4. Pour the shredded coconut milk mixture into the pot, add 3g of agar, and cook together. During this period, use a spoon to keep stirring to prevent sticking to the pan. Until the agar is completely melted.
5. Put the cooked mixture into a container prepared in advance, and then put it in the refrigerator freezer for more than 2 hours before eating.
Tips:1. The mixture must be poured into the shaping mold while it is hot, otherwise the agar will solidify directly in the pot when the temperature is low.
2. The amount of sugar added to the cold cake is determined according to personal taste. I prefer to eat sweet ones, so I added a little more sugar.
