Coconut milk osmanthus cake is a delicate, fragrant dessert that blends the creamy richness of coconut with the sweet floral notes of osmanthus. Here’s a simple recipe to recreate this treat at home.
Ingredients:
- 200ml coconut milk (fresh or canned)
- 250ml milk
- 50g sugar (adjust to taste)
- 20g gelatin powder
- 2 tbsp dried osmanthus flowers (soaked in warm water for 10 minutes)
- A pinch of salt
Steps:
1. Prepare the base: In a saucepan, heat milk and coconut milk over medium-low heat. Add sugar and salt, stirring until dissolved.
2. Dissolve gelatin: Soak gelatin in 3 tbsp cold water until soft, then add to the milk mixture. Stir gently until fully melted—do not boil.
4. Add osmanthus: Drain the soaked osmanthus, reserving a few for garnish. Mix the rest into the liquid, then strain the mixture through a fine sieve for smoothness.
5. Set and chill: Pour the mixture into a mold or individual cups. Refrigerate for at least 4 hours, or until firm.
6. Serve: Unmold and garnish with reserved osmanthus flowers. For extra texture, top with toasted coconut flakes.
This cake is best enjoyed chilled, offering a refreshing balance of creamy and floral flavors. It’s a delightful addition to afternoon tea or as a light dessert after meals!
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