Coconut Stuffing

Name: Coconut Stuffing
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Coconut; 30g Whole egg liquid; 30g milk; 30g butter; 30g White sugar; 20g milk powder

by bing_rui

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Here I am compiling a most practical recipe for coconut filling. I take 60g coconut as an example. This amount can usually be used up in just one time. If it is a small amount, just halve all the ingredients. I have tried it and it definitely didn’t. problem. Milk powder is added on the basis of other people's formulas, which increases the flavor of milk. At the same time, the filling is easier to shape, and it can be added or not. "

Ingredients

Coconut Stuffing

1. Prepare the weighing materials first, this recipe is easier to remember. The butter is softened at room temperature, the eggs are beaten, and weighed.

2. First pour the milk and egg liquid into the basin, add white sugar, and stir evenly.

3. Add milk powder to the basin and mix well. Bite the butter in the microwave, melt it, add it to the basin, and stir well.

4. Pour the minced coconut into a well-stirred basin. Stir evenly.

5. Stir evenly with the coconut paste filling, the milky aroma is overflowing, and wrap it with plastic wrap. You can put it in the refrigerator and chill.

6. When needed, it can be made into small balls as required.

7. Remember to refrigerate the finished balls!

Tips:
It is best to make the coconut filling in advance so that the coconut filling can fully absorb the moisture in the filling. The prepared coconut filling must be refrigerated first, because the butter is melted, so it is softer and more convenient to use after refrigeration.