Coconut milk jelly can be made in just 1 pan, no steaming and no frying, Q bomb smooth and creamy

Cooking Instructions

1. Pour the white sugar into the pot, add the cornstarch, and finally pour the milk into it, and mix well before starting the fire, otherwise there will be hard lumps that will affect the taste.

   

2. When the bottom starts to slowly become sticky, don't stop, continue to stir, and keep stir-frying the edges in the middle.

   

3. Only until all the liquid forms a particle-free paste, which is relatively smooth and can flow slightly.

   

4. Put a layer of oiled paper in the mold, pour the milk paste into it, and gently shake it a few times to expel the air inside! Scrape the surface with a spatula and refrigerate for more than 2 hours.

   

5. Take out the inverted buckle and tear off the oil paper on the surface, the whole is relatively strong and Q elastic.

   

6. Cut into long strips first, then into chunks, like this square is fine.

   

7. Evenly coat all 6 noodles with a layer of desiccated coconut and serve on a plate.

   

8. Evenly coat all 6 noodles with a layer of desiccated coconut and serve on a plate.
   The good-looking and delicious coconut milk recipe is ready, the milky milk with the delicious deceit, the taste is super rich, and you can't stop eating it! Refrigerated with a bit of a cold taste, it is definitely a low-cost and delicious dessert.