Mocha Fragrant Mango Coconut Cake
by Dugu cce
Favorite
Difficulty
Easy
Time
30m
Serving
5
Simple, fast and delicious
1. Cut the mango into cubes and set aside. It is best not to use Australian mangoes for mangoes, which have no fragrance, and use a smaller Lu to send mangoes to have a mango flavor.
2. Pour coconut milk, evaporated milk, water, and white sugar into a pot and bring to a boil. Then melt the isinglass powder with warm water, pour it into the pot and cook. After it is completely melted, pour two-thirds of the liquid into the mold. Put the mango diced evenly, and put it in the refrigerator for one hour after cooling.
3. Melt the matcha powder with warm water, add the remaining one-third of the liquid to boil, take out the freshly solidified coconut cake from the refrigerator, and pour one-third of the matcha solution on top. Pay attention to clear the air bubbles on the surface so that the finished product will be beautiful, and then put it in the refrigerator to solidify.
4. Take out the cut pieces to be completely solidified.
Tips:Only by controlling the ratio of isinglass powder to liquid will it be soft and slippery. The water can be replaced with pure milk, but it is more expensive. Sanhua whole evaporated milk is more fragrant, but it will come out a bit beige. You can substitute pure milk for water and evaporated milk. The coconut milk is more fragrant imported from Thailand, and there is an imported 1L carton package that is more fragrant. I forgot the brand. Be sure to wait for the first layer to completely solidify before pouring the second layer of matcha. Otherwise, the thickness will be different
