Category :
  1. Rinse and soak the coix seeds for 3 hours, drain them for later use;
  2. Cook the coix seeds in 600ml water until soften and keep the water for later use;
  3. Unpeel the taro then cut 200g into big chunks, while 100g into cubes then steam all taro until soften ;
  4. Purée the 200g cooked taro chucks in 600ml coix seed water with blender for later use;
  5. Bring the taro purée and sugar to the boil and then reduce to a simmer. Dissolve gelatin powder in water and pour it in the taro purée. Also add the 100g cooked taro cubes and cooked coix seeds then turn off the heat until cool;
  6. Pour in coconut milk and evaporated milk. Mix it well and pour the final product into molds and put them in fridge. Ready to serve after 4 hours.
  • All For Fresh

    Coix Seed Taro Jelly Cake with Coconut Milk

  • Author :
    • Ingredients

    • (3-4 servings)
    • Coix Seeds 30g
    • Taro 300g
    • Gelatin Powder 30g
    • Coconut Milk 150g
    • Evaporated Milk 300g
    • Seasonings:
    • Sugar 150g