Looking for a simple yet delicious dessert that’s both creamy and fragrant? This Coconut Milk Cake is the perfect combination of smooth milk and tropical coconut. With just a few ingredients and easy steps, you can create a delightful treat that’s perfect for any occasion.
Whether you’re a novice or an experienced cook, this recipe is straightforward and will leave your family and friends impressed.
The soft, jelly-like texture paired with the subtle sweetness of coconut makes it irresistible. Give it a try today and enjoy the taste of this classic Chinese dessert!
Ingredients:
- 250g whole milk
- 20g white sugar
- 30-40g cornstarch (adjust the amount based on desired consistency)
- Desiccated coconut, as needed (for sprinkling on the work surface and the top)
Instructions:
- Prepare the slurry:
- In a clean pot, pour 250g of whole milk.
- Add 20g of white sugar and 30-40g of cornstarch (to prevent clumps, dissolve the cornstarch in a small amount of milk first before adding it to the pot).
- Using chopsticks or a whisk, stir until the sugar is completely dissolved and the cornstarch is evenly incorporated into the milk. The mixture should be smooth without any lumps.
- Cook the mixture:
- Before turning on the heat, ensure the slurry is well-mixed.
- Turn the heat to the lowest setting. As the mixture heats, continuously stir using chopsticks or a whisk to avoid any burning or sticking to the pot.
- Stir for about 3-4 minutes until the mixture thickens and becomes glossy. When it’s thick enough to coat the spoon, and drips slowly, it’s ready. Remove from heat.
- Shape and set:
- Prepare a container (a square or round storage container works well). Pour the thickened mixture into the container, using a spatula or spoon to smooth the surface so it’s evenly spread.
- Allow the mixture to cool at room temperature for a while. To speed up the process, you can place it in the refrigerator for around 1 hour until fully set.
- Unmold and add coconut:
- Sprinkle a thin layer of desiccated coconut (about 2-3mm thick) onto a clean chopping board or work surface.
- Once the milk cake has set, carefully turn the container upside down onto the coconut-covered surface. Tap the bottom gently to release the cake.
- Sprinkle another layer of desiccated coconut on top of the milk cake, making sure it’s evenly coated for extra coconut flavor and visual appeal.
Notes:
- Dissolving the cornstarch properly: It’s crucial to dissolve the cornstarch in a small amount of milk before mixing it with the rest. This ensures the milk cake will have a smooth, silky texture without any lumps.
- Careful heating: Keep the heat low and stir constantly to prevent the mixture from burning or sticking to the pot. Burning will affect both the flavor and the appearance of your cake.
- Testing the thickness: To check if the mixture has reached the right consistency, scoop a little with a spoon. If it flows slowly and coats the spoon with a thick layer, it’s ready to be set.
- Unmolding tips: If the milk cake doesn’t release easily from the container, gently run a knife along the edges to help with the unmolding process. Just be careful not to scratch or damage the surface of the cake.
This Coconut Milk Cake can be stored in the fridge for a few days, making it a great make-ahead dessert. The combination of smooth, milky texture with the nutty, fragrant coconut will have you coming back for more! Perfect for dim sum, afternoon tea, or whenever you’re craving a light and sweet treat.
Chinese Milk Cake Recipe
Ingredients
- 250 g whole milk
- 20 g white sugar
- 30-40 g cornstarch adjust the amount based on desired consistency
- Desiccated coconut as needed (for sprinkling on the work surface and the top)
Instructions
Prepare the slurry:
- In a clean pot, pour 250g of whole milk.
- Add 20g of white sugar and 30-40g of cornstarch (to prevent clumps, dissolve the cornstarch in a small amount of milk first before adding it to the pot).
- Using chopsticks or a whisk, stir until the sugar is completely dissolved and the cornstarch is evenly incorporated into the milk. The mixture should be smooth without any lumps.
Cook the mixture:
- Before turning on the heat, ensure the slurry is well-mixed.
- Turn the heat to the lowest setting. As the mixture heats, continuously stir using chopsticks or a whisk to avoid any burning or sticking to the pot.
- Stir for about 3-4 minutes until the mixture thickens and becomes glossy. When it's thick enough to coat the spoon, and drips slowly, it's ready. Remove from heat.
Shape and set:
- Prepare a container (a square or round storage container works well). Pour the thickened mixture into the container, using a spatula or spoon to smooth the surface so it's evenly spread.
- Allow the mixture to cool at room temperature for a while. To speed up the process, you can place it in the refrigerator for around 1 hour until fully set.
Unmold and add coconut:
- Sprinkle a thin layer of desiccated coconut (about 2-3mm thick) onto a clean chopping board or work surface.
- Once the milk cake has set, carefully turn the container upside down onto the coconut-covered surface. Tap the bottom gently to release the cake.
- Sprinkle another layer of desiccated coconut on top of the milk cake, making sure it's evenly coated for extra coconut flavor and visual appeal.