Ingredients: coconut milk layer: milk 250g, coconut milk 100ml, sugar 90g, cream 50g, fish glue powder 20g.
Practice of two color mulberry coconut cake
1. Add sugar to the milk and cook over low heat until the sugar dissolves. Set aside and let cool. Let cool, add coconut milk and cream, stir well.
2. Add 20 grams of fish glue powder into the right amount of water to dissolve, pour it into the coconut milk mixture, stir well.
Juice layer: mulberry juice 200ml (containing sugar), fish glue powder 15g.
1. Add 15 grams of fish glue powder into water to dissolve, then pour it into mulberry juice, and stir well. (to be honest, I forgot to take a picture at this step. The process chart was added later, so there was very little juice.)
Pour the right amount of coconut milk into the mold, put it in the freezer for 10 minutes until the surface solidifies, then pour the right amount of juice into the solidified coconut milk, and then put the mold in the upper layer of the refrigerator for freezing for three hours to take it out for consumption. (I made two hemispherical ones, which look very cute. I made the others with a rectangular fresh-keeping box, and cut them into pieces.)
1: Add proper amount of water into the fish glue powder, heat it through water and stir it evenly until there is no granule.
2. I’ve added enough sugar to the juice. In fact, there are a lot of such original juice in the jam. We can put out such juice and use it to make other delicious things like popsicles. It can also reduce the cooking time of jam.