Coconut Milk Snow Cake is a traditional Chinese morning tea cake. Texture is very smooth, and it tastes not too sweet and not greasy. Just perfect with a cup of tea!!!
To make this cake you don’t need particular skills, but use the finest raw ingredients and put all the passion for food from your heart.
As always…Simple & Delicious 😉
200 ml coconut milk
200 ml whole milk
40 gr granulated white sugar
65 gr corn starch
shredded coconut, for garnish
Put all the ingredients in a medium saucepan and stir all together. Heat at medium heat, stirring constantly with hand whisk. When the mixture starts to thickens turn off the heat.
Pour the thick coconut cake paste into a square cake pan covered with parchment paper, wipe evenly with a wooden spoon.
Allow to cool then put into the refrigerator for about 4 hours. Turn the cake onto a serving plate, remove the parchment paper. Cut into little rectangles or squares. Wrap the bite-size cake into the shredded coconut.
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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