Coconut Soy Milk Jelly
Freshly ground soy milk 250g | Coconut milk 100 grams |
sugar 28 grams | Cornstarch 35 grams |
Coconut Appropriate amount |
Step 1
Material: 250g freshly ground soy milk, 100g coconut milk, 28g sugar, 35g corn starch, appropriate amount of shredded coconutStep 2
Find a suitable small box (my size (15*8) is very small); I am used to putting plastic wrap on it to make it easier to unmold, but you can do as you like; sprinkle shredded coconut on the bottom.Step 3
Mix 50 grams of soy milk with cornstarch first.Step 4
Mix well.Step 5
Mix the remaining soy milk with coconut milk, add sugar, and heat over low heat until it bubbles slightly.Step 6
Pour in the cornstarch mixed in step 4. Be careful to stir while pouring to avoid sinking to the bottom.Step 7
Stir continuously over low heat until it becomes gelatinous (approximately the consistency of baby rice cereal).Step 8
Pour into molds, cool and refrigerate.Step 9
Once set, pour out and cut into pieces.Step 10
Sprinkle coconut milk to evenly coat the surface of the soy milk jelly.Step 11
Finished product. Coconut soy milk jelly cooking tips