Can coconut milk be eaten directly? Yes, of course, it depends on personal taste, because coconut milk is generally divided into two categories: squeezed coconut milk and raw coconut milk. Squeezing coconut milk means that after grinding coconut into meat, before drying, the oil is squeezed out and the rest is dried. This is pressed coconut milk, also called low-fat coconut milk. This coconut milk is basically tasteless. Raw coconut milk is directly taken to consumers after coconut meat is ground, and now it is more inclined to raw coconut milk.
How to eat coconut?
Pumpkin sauce, sugar, corn flour, glutinous rice flour, coconut milk.
working methods
1, sliced pumpkin, steamed and mashed with a spoon.
2. Mix glutinous rice flour, corn starch and sugar, and put them into pumpkin puree to synthesize soft dough.
3. Take a small portion, knead it into a circle, put it in a steamer and steam it for about 8 minutes.
4. Take out the steamed glutinous rice paste and roll it in coconut milk to make its surface covered with coconut milk.
What can coconut milk do? Coconut milk is a mixture of crushed coconut and coconut powder, which is used as stuffing for cakes, moon cakes, bread and so on. Sprinkle it on the surface of candied haws and bread to increase the taste and decorate the surface. The raw material is coconut meat, which is shredded or ground into powder, and then mixed after special drying treatment.
Coconut sauce glutinous rice sauce making material
300g glutinous rice flour, 70g coconut and red bean paste.
working methods
1, glutinous rice flour mixed with warm water into smooth dough, divided into 12 doses.
2. Each dose is wrapped with bean paste and made into glutinous rice balls.
3. Boil the water in the pot. When the water boils, turn down the fire and wrap jiaozi.
4. Prepare the plate, put in the coconut, float the glutinous rice balls, pick them up with a colander, roll them in the coconut plate and cover them on the coconut.
Coconut ball making materials: 100g coconut, 30g butter, 50g sugar (sweet), 30g milk powder, 70g whole egg, 10g cooked sesame.
Practice: 1, beat the eggs into a bowl, add sugar and butter, heat with warm water and keep stirring until the butter melts.
2. Add coconut milk, cooked sesame seeds and milk powder into a bowl and stir well.
3. Scoop out a spoonful of mixed coconut and put it in the palm of your hand. Knead into balls the size of chestnuts and put them in a baking tray.
4. The middle layer of the oven, 160 degree baking 15 minutes to golden brown.
Tips:
1. You can stick your hands when rubbing coconut balls. You'd better put on disposable gloves and rub them again.
In the last few minutes of baking, you should closely observe the situation in the oven. You can change the baking tray and bake it again, and the color is more uniform.
Coconut paste is easy to bake, so it can't be baked at high temperature.
4, because it can't be baked at high temperature, raw sesame seeds are not cooked, so only fried sesame seeds are fragrant.
Coconut cake recipe material: material 1 (cake crust): low flour 150g, butter 70g, sugar 20g, whole egg liquid 30g (half an egg). Ingredients 2 (cake stuffing): 60g coconut milk, 70g sugar, 30g low flour, 30g butter, 90g coconut milk, whole egg liquid 1 half egg, baking powder 1/4 tsp.
Practice: 1, make the crust first. Heat the butter until it melts, add sugar and stir until it melts. Turn off the fire, add half an egg liquid to the butter liquid with residual temperature and stir quickly and evenly.
2. Add low-flour dough and set aside to wake up.
3. Make coconut stuffing. Heat the butter to melt, add sugar and stir until uniform. Turn off the heating.
4. Add the eggs and milk into the butter and stir well, then sift in the low flour, add the coconut and stir well.
5. Divide the dough into 10 equal parts, round them, fill them into the mold, gently press them along the edge of the mold, push the dough onto the side wall of the mold, and fill the stuffing into the dough with uniform thickness.
6, oven preheating, 190 degrees, fire up and down, 25 minutes.