The Most Cool and Cool Pastry for Summer, Hurry Up and Give Your Baby A Few Pieces—pumpkin Coconut Cake 18 Months➕
1.
Prepare the ingredients.
2.
Wash and peel the pumpkin, cut into thin slices and steam in a steamer.
3.
Put the pumpkin ➕ milk ➕ starch into the cooking cup, and use a cooking machine to make a fine pumpkin puree.
4.
This step is very important, so do it first! Sprinkle a layer of minced coconut on the bottom of the mold box. They will be glued to the bottom layer of the cold cake for easy demoulding.
5.
Pour the pumpkin puree into a non-stick pan, and pour an appropriate amount of sugar. (Pumpkin itself is sweet, so don’t need too much sugar)
6.
Moms must have patience, low heat, and constantly stir fry until it is very viscous.
7.
After turning off the fire, the pumpkin should be poured into the model play immediately. If it feels uneven, it can be shaken a few times.
8.
Put the lid on the mold and keep it in the refrigerator for more than 2 hours. If the mold does not have a lid, it can be covered with plastic wrap.
9.
After the cold cake was refrigerated for 2 hours, it was taken out of the refrigerator. Use a knife as thin as possible along the edge of the cold cake to separate the pumpkin cake from the mold, and then invert the mold, gently tap and shake to release the mold.
10.
Cut the cold cake into pieces and coat with a layer of coconut paste.
11.
This pumpkin coconut cake has a soft texture and is especially suitable for babies.
Tips:
The most important part is to fry the pumpkin puree. You must use a non-stick pan on low heat to fry slowly, stir constantly, and fry until a very sticky paste.
