How to make vanilla coconut milk cake

Ingredients: (two persons) 6 pieces of vanilla leaves, 20g sago, sweet corn kernels 10g, half a bowl of coconut milk, 2 tablespoons of sugar, and starch 1 tablespoon.

Exercise:

1. Pick the widest part of the vanilla leaf, with the length of 15cm. Take four small mouths at equal intervals of 3cm, and cut each small mouth to 1/3 leaf width. Fold the cut leaves of vanilla into a square, and the cut leaves of 1/3 are pressed down and stacked together to form the closed bottom of the container. The joint on the side of the leaf is fixed with a toothpick. If there is a gap at the bottom, you can cut a small piece of vanilla leaf the same size as the bottom and fill it in.

2. Pour sago into the pot, add cold water 3 times of Iosimi, and cook on low heat until sago is almost transparent. Add sweet corn kernels and cook for two minutes. Take out sago and corn kernels, boil them in cold water once, control them to dry, and add sugar to taste.

3. Pour the coconut juice into the pot, add the chopped vanilla leaves and starch, cook and stir on low heat, turn off the heat after the coconut juice thickens, and pick out the vanilla leaves. First, pour sago and corn into half of the container filled with vanilla leaves, and then pour the boiled coconut until it is full. The refrigerator freezes for about half an hour.

Experience:

1, the small bowl of vanilla leaves is very small, which basically belongs to one bite. Each vanilla leaf can only be made into a small bowl. It is strongly recommended to practice accurate folding with pieces of paper before actual combat, otherwise a vanilla leaf will be wasted!

2, you can use the leftovers of vanilla leaves to cook, which is also very fragrant!

3. If you can't buy vanilla leaves, you can use beautiful goblets or other containers.