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Coconut osmanthus cake dessert

Summer is the perfect time for enjoying Coconut osmanthus cake dessert. This delicacy boasts a pristine white color, with a texture that's both chewy and soft, offering a refreshing sweetness. Its aroma is rich with the fragrances of coconut and osmanthus flowers. With every bite, your mouth will be filled with the delightful blend of coconut and osmanthus fragrances, bringing a sense of relaxation and joy.

Coconut osmanthus cake dessert

8 Reviews
Level: Medium
Yield: 1-2 servings
Total: 1 hr 0 min
(includes chilling time)
Active: 5 min

INGREDIENTS

  • 210 grams of coconut milk
  • 210 grams of milk
  • 350 grams of purified water

DIRECTIONS

  1. Cut each of the 40 grams of gilgitine sheets in half, then divide them evenly into two portions. Place each piece in a bowl of ice water, crisscrossing them to prevent sticking together after soaking. Let them soak for 3-5 minutes until they become soft.

  2. Method for Coconut Layer: Mix 210g of coconut milk, 210g of milk, and 40g of sugar until well combined. Heat the mixture over medium heat in a double boiler, stirring until the sugar is dissolved. Add 20g of gilgitine sheets that have been softened in water, and stir until the gilgitine is melted. Set aside to cool to room temperature, and it's ready for use.

  3. Method for Osmanthus Layer: Mix 90g of sugar osmanthus with 350g of purified water until well combined. Add 20g of gilgitine sheets that have been softened in water, then heat the mixture over medium heat in a double boiler, stirring until the gilgitine is melted. Set aside to cool to room temperature, and it's ready for use.

  4. Pour 50 grams of osmanthus mixture into a rectangular mold (which can be a glass container), forming a thin first layer, then refrigerate for 20 minutes.

  5. Remove and pour 160g of coconut mixture as the second layer, then refrigerate for 30 minutes; take it out and pour 160g of osmanthus mixture as the third layer, and refrigerate for 30 minutes. Repeat the same steps for the fourth and fifth layers.

  6. pour in 160g of coconut mixture as the sixth layer, refrigerate for 1 hour, then invert the mold onto a cutting board. Wrap a warm towel around the bottom and sides of the mold, and let it sit for about 2 minutes to allow the osmanthus cake to slide out naturally.

  7. Finally, cut into long strips and then into diamond shapes.

Coconut osmanthus cake dessert URL: https://www.cookcoda.com/coconut-osmanthus-cake-dessert/