The simplest way to make coconut milk layer cake

Coconut milk mille-feuille is a common dessert. It is simple to make, has a very rich taste and good nutritional value. Eating it properly on a regular basis can have a certain conditioning effect on the body. Its main ingredients are water chestnut powder, an appropriate amount of coconut milk and milk, and you can prepare a piece of brown sugar. The taste will be better with brown sugar. After cooking, you can put it in the refrigerator to cool it down for a while before eating it. It has a very chewy and springy texture.

The simplest way to make coconut milk layer cake

Ingredients: 250g water chestnut powder, 400ml jelly, 250ml milk, 1 piece of brown sugar. Method: 1. Boil the brown sugar in three bowls of water until it melts. Let cool and set aside. 2. Add water to the water chestnut powder and knead it into a dough. Divide it into two halves, put half into the sugar water and mix well! Add the other half to the yeast and stir in the milk. 3. After the water in the pot boils, place an empty plate and apply a little oil on it. 4. Add a layer of Xiaohuang (i.e. the stirred yellow sugar water), wait for 2 minutes, then add Xiaobai (i.e. the stirred Yejiang), and so on. Remember to wait for one layer to solidify before putting another layer on! Otherwise they will get mixed together! (A thin layer will taste better!) If you make it thicker, you will need to wait longer for each layer! Use Xiao Huang for the last layer! It will look better!

Method 2

Ingredients: 2 mangoes, 200g coconut milk, 40g isinglass, 200ml water, 40g sugar . Step 1. Soak the isinglass in ice water. step2 Remove the mango core, take out the pulp, add 10g sugar and 150g water and crush it. Step 3 Take half of the beaten mango juice and bring it to a slight boil, then turn off the heat. Add 20g of softened isinglass and mix well.