Milk soft cake with black molasses

Overview

Using potato starch to make cakes and snacks was quite popular in Japan. Later, Taiwanese also liked to use potato starch. They called potato starch Taibai powder. Potato starch becomes transparent and elastic when heated with water. The pastries made with it are very smooth, a bit like a combination of jelly and QQ sugar~haha The milk is magically coagulated with potato starch. It tastes a bit QQ and slippery, but it is not difficult to digest. It has a mellow and earthy taste. Pair it with roasted soybean flour and drizzle it with black molasses. Put it into your mouth and chew it carefully. It has a distinct flavor of milk, honey and soybeans. In summer, it can also be added to ice cream, ice porridge, and sago to make it even more delicious~

Tags

• pastries
• snacks
• ice products
• brown sugar
• honey
• maltose
• potato starch
• soybean flour
• white sugar
• milk
• water

Ingredients

Steps

1. 1 Pour potato starch and white sugar into the pot and mix evenly, then pour in the milk

   

2. 2 Cook over medium heat until slightly transparent and the liquid solidifies. Stir thoroughly during the heating process

   

3. 3 Pour into a plate covered with water, use a plastic spatula to shape into a square shape and set aside to cool

   

4. 4 Spread the soybean flour flat in a baking pan and bake at 150 degrees for about 6 minutes until you can smell the aroma of soybeans. If you don’t have an oven, you can use a clean, water-free and oil-free pot to slowly fry it over low heat

   

5. 5 Pour all the blackstrap molasses ingredients into the pot, heat over medium-low heat and stir constantly until slightly thickened, let cool and set aside

   

6. 6 Cut the cooled milk cake into cubes

   

7. 7 Dip it in soybean flour and drizzle with black molasses and enjoy~~