Coconut pumpkin milk

It's gonna be five days off. Did you get the train ticket and the ticket? It was found that this year's five-and-a-half-long false train tickets and airline tickets were more stressful than the spring ones, and several unsuccessful attempts were made and given up decisively. It's horrible to imagine the traffic of the 5-1. Instead of going to tourist attractions, you'd better stay home and cook food. The milk has been bought too much, and Qing Ming has been away for half a month and is about to expire. More recently, milk consumption has been particularly popular, with a few small formulas of milk which, in addition to their original taste, can be supplemented by a variety of food products, making fine and delicious sweets. And there's no need for ovens, just refrigerators. It's super simple. The old pumpkin is sweet and soft and can be used for dessert, in addition to stew and soup. When the old pumpkin is taken out of the skin, it will be fertilized into a tart, which will be mudd with milk, starch and sugar, which will be boiled into a small fire in the pot to a dense state, which will be put in the container for three hours in the freezer, and then taken out into small blocks and covered with coconuts. It's super simple, and it's done with coconuts and milky cocoons。

Recipe Recommendations

pumpkin 250g
milk 200ml
starch 35g
coconut 15g
soft white sugar 30g

milk fragrance
cook
several hours
simple

Steps for Coconut pumpkin milk

First of all, we have to be ready to make all the food that we need to use: wash the old pumpkin out of the skin and cut it into thin pieces, pour the milk into the bowl and call it starch, sugar and coconut。

Put the pumpkin in the steam pan, it's evaporated to the point where the chopsticks can pierce it. Then you take the steamed pumpkin and you put it in the little milk pot and you crush it into the pumpkin mud。

Milk, starch and white sugar are added to the pot, which mixes to a state where the starch is non-particle-free and the white sugar is completely melted。

And then you start the smallest fire, and you cook it and you mix it with a silicone razor until it's thick enough to shut it down。

A layer of coconuts is spread out in the box, with a razor pouring thick pumpkin milk into the box and shaking the box to level the surface. Put a lid on the freezer for three hours。

After three hours, they are removed from the refrigerator and cut into small squares of equal size with a knife. The small slice of sweetly cut pumpkin milk is placed in the coconut, covered in an even layer of coconut, and the small slice of sweetly fragrance is prepared。