1. Adjust the cornstarch with about 80ml of milk until there are no particles
2. Boil the remaining 170ml milk with whipped cream, condensed milk and white sugar in a small pot
3. Pour the adjusted milk batter into the boiled milk
4. Immediately stir quickly with a spoon, the liquid in the pot immediately becomes a thick milk paste
5. Take a sealable box, put a layer of greased paper, pour the thick milk paste into the box, and put it in the refrigerator overnight after cooling
6. Take it out the next day, the milk batter has been solidified and taken out together with the oil paper
7. Cut into small cubes. You can roll some shredded coconut on the surface. You can eat it if you don’t like shredded coconut.
