Coconut cube cake

Overview

This coconut cube cake from QQ is not particularly sweet and has a full milky flavor. If you have whipped cream that needs to be consumed at home, make this! The method is super simple, just cook it in a small pot and it becomes

Tags

• baking
• coconut
• corn starch
• sugar
• whipping cream
• milk

Ingredients

Steps

1. 1 Put 45 grams of cornstarch into a small bowl and mix with 70 grams of milk

   

2. 2 Stir into milk starch solution

   

3. 3 Pour another 200 grams of milk and 130 grams of whipping cream into the milk pot, add sugar, stir well, and bring to a boil over low heat

   

4. 4 Stir the milk starch solution in the small bowl again. After making sure that there is no starch precipitation, slowly pour it into the small pot and stir quickly in circles while pouring

   

5. 5 Soon the solution in the pot will turn into a thick paste, then turn off the heat

   

6. 6 After turning off the heat, there is residual heat, so you must continue to stir quickly to make the milk paste even and smooth

   

7. 7 When it's not so hot, pour it into the prepared container (I used a 12*12 cm square box), shake out the air bubbles, and smooth the surface. Refrigerate for more than 4 hours

   

8. 8 I refrigerated it overnight and unmolded it the next morning and poured it out

   

9. 9 Cut into pieces, roll in grated coconut and eat. Delicious!