Coconut Osmanthus Cake

Name: Coconut Osmanthus Cake
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Coconut milk; 80g Sugar Osmanthus; 20g Isinglass powder; 160g water; Some Sugar

by Autumn to Maple Leaf Red

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

I like the smell of sweet-scented osmanthus, the crystal clear sweet-scented osmanthus cake, the beautifully layered structure, and the peach heart shape full of love. A sweet sweet-scented osmanthus cake on Valentine’s Day is also very suitable for the scene.
This season, it is indeed a kind of enjoyment to have a cool and refreshing sweet-scented osmanthus cake.
I just had the corresponding materials at home, so I started to make it. When I saw the beautiful sweet-scented osmanthus cake and tasted the sweet and sweet-scented sweet-scented osmanthus cake, my heart was full of happiness.

Ingredients

Coconut Osmanthus Cake

1. Get the materials ready

2. Pour the sugar osmanthus into the milk pot

3. Add 10 grams of isinglass powder

4. Add cool boiled water, heat until melted, set aside to cool

5. In a separate pot, add 10 grams of isinglass powder and sugar, boil the coconut milk, and set it aside

6. Pour the prepared coconut milk into the mold

7. Then put the frozen layer in the refrigerator and freeze for 10 minutes until it solidifies.

8. Take it out and pour into the sweet-scented osmanthus juice, put it in the frozen layer for about 10 minutes

9. Repeat this, every time you pour a layer, you must freeze it once.

10. Finally, a thin layer of osmanthus juice

11. Finally, put it in the freezer and wait for 1 hour, then you can take it out.

Tips:
Gelatine tablets or agar can also be used instead of isinglass powder.
After the coconut milk is mixed with the isinglass powder, it is best to sift it through a sieve to remove the particles that are not completely melted.
Each time the frozen layer in the refrigerator is frozen until it is solidified, the next layer can be poured.