Coconut cake
By VicentaLakin
Nestlé eagle lactation, which is often found in my home, is rare when it comes to food imported from the West, and sweet milk, which is not an essential food for breakfast -- it can only be eaten during sickness, weekends or festivals, and it is delicious to have a sticky stick. I think a lot of friends have this experience, and now they grow up and don't have to eat, and they don't have to lie in bed and lick their spoons with joy... and now this sweetness will continue for him and melt the sweetest taste in their hearts. It's hot. Frozen dessert is a nice little after dinner. Coconut cakes are called cakes, but they have a sense of bean-curding, especially when the thick creams behind the entrance are mixed with the fragrance of coconuts。
Recipe Recommendations
- coconut juice 400 ml
- rock sugar 30 grams
- Nestle Eagle Mark Condensed Milk 80 grams
- qingshui 100 ml
- sago 50 grams
- gelatin 20 grams
- sweetening
- other
- several hours
- ordinary
Steps for Coconut cake
1
The rice is boiled into the boiling pot to a translucent level and the fire is shut down for 10 minutes。
2
To the extent that Simi is completely transparent, cold water is washed to the point where it is completely cool, without glue, and a piece of crystallized water is clenched; the glitting tablets are bubbled into softer water。
3
It pours into the pot coconut, fresh water, and with a little fire of ice and sugar, it boils down。
4
The premature soft glittin slices are mixed in the coconut。
5
Influencing milk blended and cooled to room temperature。
6
Simi loaded in the mold。
7
Roll in coconut milk and freeze in the fridge for three hours。