Three-color milk cubes

Overview

The rich milky aroma and cool taste make it perfect as an afternoon tea dessert. Based on the traditional shredded coconut cubes, I added matcha and cocoa to make this popular dessert richer in taste and take its appearance to a new level.

Tags

• baking
• cocoa powder
• coconut
• corn starch
• green tea powder
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare the ingredients for making small cubes, 40 grams each of sugar and starch, exactly one box of milk, and 100 ml of whipping cream.

   

2. 2 Prepare a scalding-proof container. I use a Lock glass crisper and put a layer of shredded coconut on the bottom to facilitate unmolding after cooling.

   

3. 3 Add corn starch to 80 grams of milk and mix well

   

4. 4 Pour the remaining milk, whipping cream and caster sugar into the pot and stir while boiling to melt the sugar.

   

5. 5 After the liquid in the pot boils, pour the previously prepared starch paste into the pot and stir quickly. The liquid will become viscous in a few seconds.

   

6. 6 Pour the thick milk paste into the crisper, shake it a few times to distribute the milk paste evenly, smooth the top with a spoon, let it cool and put it in the refrigerator overnight.

   

7. 7 The refrigerated milk paste has turned solid. Use a demoulding knife to scrape around and place it upside down on a cutting board. It will slide out of the box on its own. Cut into evenly sized pieces.

   

8. 8 Put the shredded coconut, matcha powder and cocoa powder into small bowls, roll the cut cubes in it to coat them with powder.

   

9. 9 This is a small square with all the powder applied

   

10. 10 The color is beautiful and the taste is rich. The coconut one has a traditional flavor, the matcha one is slightly bitter, and I personally prefer the cocoa flavor.