Asian•indulgent
Mandarin Cake
This mandarin cake tastes sour and sweet and is very appetizing. The texture is elasticity, the taste is soft and it can melt in the mouth!
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- Not listed
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 g Mandarin Juice (you can add some water)
- 120 g Sugar
- 80 g Cornstarch
- 20 g Tapioca Starch
- 100 g Fresh Shredded Coconut
- Pinch of Salt
Instructions
- 1
Cut the orange in half and squeeze the juice. Pick out the seeds and keep the pulp.
- 2
Add sugar, cornstarch, and tapioca starch to the mandarin juice and stir well.
- 3
Strain once into the pot to make sure there are no lumps.
- 4
Turn on medium-low heat and keep stirring until thickened and smooth.
- 5
Put it in a container and let it cool.
- 6
Fry fresh shredded coconut with a pinch of salt in a dry pan until fragrant.
- 7
Wait until the mandarin cake is completely cooled before unmolding and cutting it into pieces.
- 8
Wrap the mandarin cake with shredded coconut and serve!