1. Prepare the ingredients for a small cube, 40 grams each of sugar and starch, milk for exactly one box, and 100 milliliters of whipped cream.
2. Prepare a scald-proof container. I use a LOCK glass crisper and put a layer of coconut paste on the bottom for easy cooling and demoulding.
3. Add cornstarch to 80 grams of milk and mix well
4. Pour the remaining milk, whipped cream and granulated sugar into the pot and stir while boiling to melt the sugar.
5. After the liquid in the pot is boiled, pour the previously adjusted starch paste into the pot, stir quickly, and the liquid will become viscous within a few seconds.
6. Pour the viscous milk paste into the fresh-keeping box, shake it a few times to make the milk paste evenly distributed, smooth the top with a spoon, let it cool, and put it in the refrigerator overnight.
7. The refrigerated milk paste has become solid, scrape it around with a stripping knife and buckle it upside down on the cutting board, and it will slide out of the box by itself. Cut into evenly-sized pieces.
8. Put the coconut powder, matcha powder and cocoa powder into small bowls, and roll the cut cubes around to stick the powder.
9. This is a small party that has finished sticking powder
10. The color is beautiful and the taste is rich. The coconut paste has a traditional taste, and the matcha is slightly bitter. I personally prefer the cocoa taste.
