Sakura Snow | Sakura Milk Xiaofang

Name: Sakura Snow | Sakura Milk Xiaofang
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250ml milk; 50ml Coconut milk; 50g Red Pitaya; 50g corn starch; 10ml cream; 30g White sugar; Some Coconut

by Meng Wanqing

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Maybe youth is really like cherry blossoms, gorgeous but short-lived.
When we met the cherry blossoms when it was most beautiful, we had to learn to say goodbye to it.
Such a scene suddenly appeared in front of my eyes...
In sunny March and April, under the cherry trees, you are green with a shy smile.
The cherry blossoms fell like snow.
You took my hand and strolled among the cherry blossoms and snow, but the direction was to parting.
Suddenly, I want to use my own way to miss my youth...

Ingredients

250ml Milk
50ml Coconut Milk
50g Red Pitaya
50g Corn Starch
10ml Cream
30g White Sugar
Some Coconut

Sakura Snow | Sakura Milk Xiaofang

1. Prepare ingredients.

Sakura Snow | Sakura Milk Xiaofang recipe

2. Pitaya is mashed with a food processor. spare.

3. Put the milk, coconut milk, cornstarch, white sugar, and light cream in the pot.

4. Heat on a medium-to-small heat, stirring constantly to prevent agglomeration.

5. When the milk is about to thicken, add the dragon fruit puree.

6. Stir quickly and thicken evenly, then turn off the heat.

7. Spread a layer of dried coconut in the mold box.

8. Pour the dragon fruit cream into the mold box and make it as flat and even as possible.
After the temperature has cooled, put it in the refrigerator overnight.

9. Take it out the next day. Use a small knife along the edge of the mold box, lightly make a knife, pour out the solidified cream.
Cut into small pieces and wrap in coconut paste.