New Milk Eating Method: Q-Elastic and Tender, No Steaming or Baking, Kids Love It & Can't Get Enough!
New milk eating method, Q-elastic and tender, no steaming or baking, children snatch it up and can't get enough, and they can't get tired of eating it. When tidying up the refrigerator, I found a box of coconut cream that hadn't been opened, and it was about to expire. Why not use it quickly? So this time I'd like to introduce a mung bean coconut jelly recipe. It's easy to succeed without gelatin or fish glue powder. Just add cornstarch. It's a kitchen newbie that can be completed in one go. It's sweet and delicious to eat, bite-sized, and really hard to stop eating. Especially loved by children, they can eat 10 pieces at a time without being full. Moms and dads can try it at home!
Of course, this coconut jelly also needs to pay attention to these four points to be delicious, one is the shredded coconut sprinkled on the surface, you can also replace it with sesame seeds or yellow pea powder. Two, the mung beans inside, can also be replaced with raisins or cranberries. Three, because some of the batter contains starch, so when heating, you need to keep stirring and use medium heat. Four, in order for the coconut jelly to completely demold, you can brush a thin layer of edible oil in the container to prevent sticking. Coconut milk don't drink directly, add milk and stir, more delicious than cake, newbie 2 minutes to learn!
Ingredients:
Coconut cream 150g, pure milk 250ml, fine sugar 20g, cornstarch 50g, mung beans 60g, shredded coconut as needed
Instructions:
1Pour coconut cream, pure milk, fine sugar, and cornstarch into a saucepan and stir evenly with a manual beater.
2Then heat over medium heat and don't stir during the whole process to prevent the bottom from sticking. Continue until it becomes viscous and remove from heat.
3Next, add 60g of mung beans.
4Gently stir with a manual beater.
5Then pour into a container that has been oiled, and use a knife to spread it evenly. Put it in the refrigerator to solidify for about 1 hour, then take it out to cut it into equal-sized cubes and sprinkle with shredded coconut to complete. It tastes creamy and sweet, and it's pretty delicious. It's quite satisfying to eat.
