Matcha coconut milk balls, with the rich aroma of matcha and the sweet fragrance of coconut, the milk balls have a smooth texture, giving matcha lovers a new experience.

250 grams of milk, first heat over low heat until small bubbles appear at the edges.

Sift 5 grams of matcha powder in advance, then add hot milk gradually while stirring.

Stir until the matcha powder is completely dissolved.

Then add the melted matcha liquid into the milk.

At the same time, add 25g of cornstarch, 20g of milk powder, 30g of glutinous rice flour, 40g of white sugar, and 1g of salt.

Mix evenly first.

Continue heating over low heat, stirring constantly until it becomes thick.

Pour the batter onto the parchment paper and let it cool down a little.

Put 2 grams of matcha powder and 20 grams of desiccated coconut together.

Stir until the color is uniform.

Prepare 2 spoons, scoop a dollop of cream from the batter, use the 2 spoons alternately to transfer the cream, and try to make it as round as possible.

Put the milk ball into the matcha coconut flakes.

Let the outer layer of the milk ball be covered with matcha coconut flakes.

Matcha coconut milk balls, done O(∩_∩)O

The outer layer is coated with matcha coconut flakes, combining the rich aroma of matcha with the sweet fragrance of coconut flakes.

Suitable for enjoying during afternoon tea, with a unique taste that is hard to resist.