Coconut Pumpkin Cake

Ingredients

• Pumpkin 240g
• Milk 200g
• Fine sugar 50g
• Cornstarch 30g
• Coconut 20g

Steps

1. Peel and wash the pumpkin; prepare other ingredients: milk, corn starch, and fine sugar;

2. Cut the pumpkin into thin slices and steam until cooked;

3. Pour the steamed pumpkin into the crusher, start the "pulse" program, and mash the pumpkin into pumpkin puree;

4. Pour pumpkin puree into the milk pot;

5. Add corn starch;

6. Add fine sugar and milk;

7. Place the milk pot on the fire and heat it over low heat; while heating, stir evenly with a spatula to prevent sticking;

8. When the ingredients in the milk pot are as thick as shown in the picture, turn off the heat;

9. Sprinkle an appropriate amount of coconut milk on the bottom of the container;

10. Pour the ingredients in the milk pot into the container and smooth the surface;

11. Sprinkle an appropriate amount of grated coconut on the surface; leave it for 2 hours. If it is summer, you can put it in the refrigerator for 2 hours;

12. Turn the pumpkin cake upside down, cut it into pieces, roll it in the coconut, and serve.

Tips

1. 1. The seasoning can be adjusted according to personal taste;
2. 2. When the ingredients in the milk pot are heated, stir them from time to time to prevent sticking;