The milk aroma is rich, and the homemade Q elastic milk cake is super high-value, sweet and sour melts in the mouth, and the method is super simple

1. Coconut milk cake

1. Ingredients preparation: 250g milk, 20g caster sugar, 30g cornstarch, appropriate amount of minced coconut

2. How to make coconut milk cake:

(1) Pour the milk, caster sugar, and cornstarch into the pot and stir well, heat over medium-low heat while stirring until a sticky paste

(2) Pour it into the mold and let it cool and refrigerate to solidify, cut the shaped milk cake upside down into strips, and stick the grated coconut respectively

2. Milky red dates and rice cakes

1. Ingredients preparation: 150g of rice flour, 25g of corn starch, 20g of white sugar, 210ml of pure milk, 3 red dates

2. The practice of milky red date rice cake:

(1) Wash and pit the jujubes, chop them and set aside

(2) Pour glutinous rice flour, corn starch and sugar into the container, mix well, pour in pure milk, stir into a particle-free batter, and strain one side

(3) Brush a layer of oil in the mold, scoop in the batter for 8-9 minutes, and put the red dates on the table

(4) After the water is boiled, it can be steamed in the pot for about 20 minutes to demold

3. Dragon fruit milk cake

1. Ingredients: 200g milk, 50g red dragon fruit pulp, 30g corn starch, 25g sugar, appropriate amount of dececrated coconut

2. How to make dragon fruit milk cake:

(1) Add the milk to the red heart dragon fruit pulp and put it into a juicer to make a milkshake, filter out the impurities, add corn starch and sugar, mix well, turn on low heat and heat, stir while heating, stir until viscous and turn off the heat

(2) Pour it into a container, cover it with plastic wrap and put it in the refrigerator for refrigeration, cut the shaped milk cake upside down into strips, and stick the dececrated coconut respectively

Fourth, crystal purple potato cake

1. Ingredients preparation: 2 purple potatoes, 20g caster sugar, 100g flour, 30g corn starch, 6 corn oil, 150g water

2. The practice of crystal purple potato cake:

(1) Steam the purple potato, add 30g of caster sugar and stir into a puree, and divide it into 10g1

(2) Add 20g of caster sugar to the water and boil, pour in the flour and corn starch and mix well

(3) After cooling, add corn oil and mix well, and divide it into about 15g each for later use

(4) Take a dough and roll it out, wrap it in the purple potato filling, and press out the shape with a mold

(5) Put it in a steamer basket and steam it on high heat for five minutes

5. Yam bean paste cake

1. Ingredients preparation: 300g yam, 50g low-sugar red beans, 50g red bean paste, and a little cooked rice noodles

2. The practice of yam bean paste cake:

(1) Peel the yam in the microwave oven on high heat for 5 minutes

(2) Add 10g of rice noodles and put them in a food processor to puree and knead into a dough

(3) Take 20g of dough, roll it out, wrap it in the bean paste filling, and press out the shape with a mold

(5) Put it in the steamer and steam it on high heat for about five minutes

6. Pumpkin milk cake

1. Ingredients: 200g milk, 150g pumpkin puree, 100g corn starch, 20g white sugar, appropriate amount of dececrated coconut

2. How to make pumpkin milk cake:

(1) Peel the pumpkin, wash it after removing the seeds, cut it into thin slices, steam it in a steamer and puree it, add 20g of white sugar and mix well

(2) Add 200g of milk to 100g of corn starch, stir well until there is no dry powder, let stand for 10 minutes, take 150g of pumpkin puree and put it into the milk paste, stir well, and filter out impurities

(3) Cook in a pot over medium-low heat until the pumpkin batter thickens, pour it into a container, cover it with plastic wrap and put it in the refrigerator to refrigerate