1. Mix 40 grams of cornstarch and 80 grams of milk and set aside.
2. Pour the rest of the sugar, whipped cream and the remaining milk into the milk pan and put on the stove. Turn on medium and low heat and stir and cook until almost bubbling.
3. Add the prepared milk starch. During this period, be sure to cook until the liquid is viscous and solidified and turn off the heat.
4. After leaving the fire, stir the paste a few more times to make the paste more delicate.
5. Take a small airtight box and sprinkle a layer of coconut paste on the bottom layer.
6. Put the milk paste into the airtight box while it is hot, and use a spoon to apply some oil to smooth the surface. After cooling, cover tightly and put in the refrigerator for 4 hours.
7. Prepare about 3 teaspoons of minced coconut.
8. Take out the refrigerated milk cake and cut out the shape you like.
9. Roll it in the coconut paste so that the whole milk cake is wrapped in the coconut paste.
10. Finished product. Serve ready to serve.
