1. Prepare materials,
2. Spread a layer of shredded coconut on the bottom with a square crisper;
3. Put 80 grams of milk in the container, add chestnut powder, and stir evenly without dry powder (chestnut powder is corn starch, very delicate)
4. Pour the remaining milk into the milk pan, add the condensed milk,
5. Add light coconut milk and stir well;
6. Heat the milk on a low heat. When the milk just starts to bubble on the side of the pot, pour in the starch paste;
7. Be sure to stir quickly, the milk in the milk pan starts to thicken,
8. Continue to stir until the milk paste is very fine and thick, then remove from heat;
9. Quickly pour it into a container with shredded coconut, let it cool for a while, cover the lid and put it in the refrigerator overnight;
10. After being refrigerated overnight, it is as hard and elastic as jelly;
11. Sprinkle some shredded coconut on the chopping board, pour the milk on the shredded coconut, cut into small pieces with a sharp knife, dipped in the right amount of shredded coconut, and serve;
12. It is perfectly fine to not stick the shredded coconut, it is very hard and elastic, and the cut surface is also very smooth.
Tips:The trick is to stir quickly when cooking on a low heat, stop the fire without seeing lumps, and stir until it is very smooth and delicate, so that the finished product will be elastic.
