Sweet and smooth--condensed milk coconut milk cake

Overview

Nestlé Eagle Mark condensed milk is a delicious condiment that often appears in my family. It was a rare item when I was a child. At that time, I could not and could not afford imported food from the West. Sweetened condensed milk was not a must-have condiment for breakfast every day - it could only be eaten when I was sick, on weekends or during holidays. It was delicious when attached to steamed buns. I think many friends will have this experience. Now when they grow up, they no longer need to steal food, nor do they need to lie in bed with joy and lick the spoon... Now I will continue this sweetness for him, melting the sweetest taste in his heart. The weather is hot, and panna cotta desserts are a great after-dinner snack. Coconut milk cake is called cake, but it has a melt-in-the-mouth texture like tofu. Especially the strong milk aroma and light coconut aroma after entering the mouth are mixed together. They go well together, and the biggest advantage is that it is extremely easy to make.

Tags

• pastries
• common dishes
• hot pot
• children
• afternoon tea
• summer recipes
• banquet dishes
• clear water
• coconut juice
• gelatin
• nestlé eagle mark condensed milk
• rock sugar
• sago

Ingredients

Steps

1. 1 Put the sago into a pot of boiling water and cook until translucent, turn off the heat and simmer for 10 minutes.

   

2. 2 When the sago is completely transparent, rinse it with cold water until it is completely cooled, no glue, and the pieces are crystal clear; soak the gelatine sheets in cold water until they become soft.

   

3. 3 Pour coconut milk and water into the pot, add rock sugar and cook over low heat until it boils slightly, then turn off the heat.

   

4. 4 Add the gelatin sheets that have been soaked in advance into the coconut milk and mix well.

   

5. 5 Stir in the condensed milk and cool to room temperature.

   

6. 6 Put the sago into the mold.

   

7. 7 Pour in the coconut milk and refrigerate for three hours.