Sakura Coconut Milk Cake

Name: Sakura Coconut Milk Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 700ML milk; 200ML Coconut milk; 120g corn starch; 80g Caster sugar; 30g Coconut; Count flowers Salted sakura

by Connie Chen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

【Sakura Coconut Milk Cake】Using the recipes on the Internet, the thick coconut fragrance, the outer surface is wrapped in thick coconut, and then decorated with spring cherry blossoms, a delicate and smooth taste, sweet but not greasy dessert. Taste this refreshing coconut milk cake and have a good time. "

Ingredients

700ML Milk
200ML Coconut Milk
120g Corn Starch
80g Caster Sugar
30g Coconut
Count flowers Salted Sakura

Sakura Coconut Milk Cake

1. Preparation materials: soak the salted cherry blossoms in clean water, change the water once, and cover the mold with baking paper

2. Put 300ML milk and cornstarch in a container and mix well

3. Pour 400ML milk, sugar and coconut milk into the milk pan

4. Put the milk pan on the gas stove, boil the sugar over a medium to low heat to melt

5. Stir in the milk pan over a low heat while adding milk cornstarch,

6. Stir constantly during the heating process to prevent sticking to the bottom, and turn off the heat when it is boiled and thick.

7. Pour the cooked coconut milk paste into the cake mold, let it cool, and then put it in the refrigerator

8. After refrigerating, cut into small cubes, and then coat the small cubes with the coconut paste

9. Decorate with soaked cherry blossoms

Tips:
1 The whole process of heating should use a small fire to prevent sticking to the pan
2 You can use your favorite mold for the coconut milk cake, and wrap it in plastic wrap before cooling it in the refrigerator.