1. The isinglass powder was soaked in water for a while, and then melted in insulated water. The insulated water melts slowly, like you melt chocolate.)
2. I used canned coconut milk, opened it and set it aside for later use.
3. For 40 grams of isinglass powder, just use 2 bowls of water. The bowl is the bowl you usually eat.
4.
Pour coconut milk, water, melted isinglass powder, and sugar in a large bowl, then cook slowly until it smokes. You can try the sweetness on the way. If the sweetness is not enough, continue to add sugar until it suits your taste. (The yellow thing in the picture is the agglomeration that I did not do the first step)
Note: It can be slightly sweeter when cooked, because the finished product will be lighter than the taste
5. Put the boiled coconut milk into a larger plate and let it cool naturally. (The bubbles on the surface should be removed, otherwise the finished product will not look good and the surface will not be dry and slippery)
6. The cold coconut milk can be set into coconut milk cake in about 30 minutes in the fresh-keeping layer of the refrigerator.
7. Cut the coagulated coconut milk cake into the size you like. If you think it tastes light, you can dip it in sugar and eat it.
Tips:1. The isinglass powder must be melted first, otherwise it will agglomerate as soon as it is placed in cold water.
2. The coconut milk must be boiled on a slow heat, if the fish glue powder is not completely melted, it will stick to the utensils after a large fire.
3. When it is sweet, you can adjust the taste while you taste it. The sugar must be melted before adding the next time, otherwise it will feel suitable for seasoning, but the finished product will be light.
4. The boiled coconut milk should remove the foam on the surface, so that the coagulated coconut milk cake will be more dry and smooth.
5. The cut coconut milk cake must be kept in the refrigerator when it is not being eaten.
