Sakura Coconut Milk Cake

Taste: Sweet; Cooking Method: Boiling; Time: Half an hour; Difficulty: Moderate.

Sakura Coconut Milk Cake Cooking Steps

Prepare the ingredients: Soak the salted Sakura flowers in water and change the water once. Line the mold with parchment paper.

Mix 300ML milk and corn starch in a container.

Pour 400ML milk, granulated sugar, and coconut milk into a saucepan.

Place the saucepan on a gas stove and melt the sugar over medium heat.

While stirring, add the milk and corn starch mixture to the saucepan over low heat.

Keep stirring during the heating process to prevent sticking to the bottom. When it boils and thickens, turn off the heat.

Pour the cooked coconut milk mixture into the cake mold, let it cool, and then refrigerate it.

After refrigerating, cut into small squares and coat them with shredded coconut.

Decorate with soaked Sakura flowers.