Coconut Milk Custard Roll is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!
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Spread the coconut powder evenly on the tray and set aside.
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Put about 100g of cornstarch, sugar, and milk in a pot and mix the eggplants until lumps disappear.
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Add vanilla bean paste and mix, then add about 400g of remaining milk and mix well.
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Continue to heat while stirring over medium heat. When it starts to thicken, reduce the heat to low and simmer with stirring for about 3 to 4 minutes.
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Remove from heat, add butter and mix evenly. When hot, pour immediately into a tray and flatten.
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Put a plastic wrap on the top to prevent air from entering and let it harden in the refrigerator for 2 hours.
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Add sugar to the whipped cream, whip it tightly, and spread it on top of the custard.
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Cut with a knife and roll up to finish.
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