Rose Milk Coconut Jelly
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1. Prepare a high-temperature resistant non-stick container in advance (I use a LOCK&LOCK square glass bowl). The container is cleaned and dried, and a layer of coconut paste is placed on the bottom. Set aside 2. Mix 80ml of milk and cornstarch evenly (I like 30g cornstarch if it is soft, I personally like 40g. The hardness is just right) 3. Pour the remaining milk, whipped cream and sugar into the pot, stir while boiling over medium heat
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4. When the milk in the pot is boiling, quickly stir the mixture of cornstarch and milk and pour it into the pot again. 5. Immediately start stirring with a high-temperature-resistant shovel, and a magical thing has happened. In about 5 seconds, the liquid that was originally flowing in the pot will become more and more viscous. 6. The milk sauce in the pot becomes viscous, a bit similar to a paste. When it is slightly solidified, stir it away from the heat and add the rose petals. Put it in the box and quickly pour it into the container of coconut paste that has been spread beforehand
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7. Cover the lid and refrigerate overnight. 8. After opening the lid the next day, use a knife to gently scrape on the four walls of the container, then buckle it upside down on the chopping board, cut into small pieces, pour the coconut paste all around, and start enjoying Right!
Tips:
240ml milk (80ml and 160ml separately), 100g whipped cream, 40g cornstarch (chestnut powder) (reduce 10g to make it soft, I don’t like it), 30-32g white sugar (more sweet), appropriate amount of minced coconut, crushed Luo Shi Rose petal. If you like the scent of roses, add more. The color is also very beautiful!
