Crystal Rose Coconut Cake

Crystal Rose Coconut Cake Inspires Your Girl’s Heart Simple and Beautiful ~

The rich and smooth coconut milk cake with rose flavor, very elegant taste. Originally thought that the rose and coconut milk might not match, but after the finished product came out, it was unexpectedly blended. The Q bomb was sweet and easy to make. Simple, if you like to eat all kinds of coconut milk cake, I recommend this rose coconut milk cake ~

Material

Rose layer
300g water
Rose Syrup 80g
Gelatin powder 30g

Coconut milk layer
200g coconut milk
100g milk
100g of water
Granulated sugar 20g
Gelatin powder 35g

To do

① Prepare the ingredients, add 300g of water and 80g of rose syrup to the pot and stir well.
② Pour 30g of gelatine powder while stirring over low heat, stir well, and turn off the heat after boiling.
③ Sieve, pour into the container, skim off the foam, and refrigerate for 3 hours.

Coconut milk layer
① Add 200g coconut milk, 100g milk, 100g water, 20g granulated sugar to the pot and stir well.
② Turn on the fire and pour 35g gelatine powder while heating.
③ Sieve after boiling and melting.
③ Cooling across ice water.
④ Frozen the frozen roses into small strips and put them into the mold.
⑤ Pour in the cool coconut milk and refrigerate for 3 hours.
⑦ Cut into pieces after demolding, sweet and refreshing.

How do you want to cut pastries like this? Check out this video!