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| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Passive Time | 5 minutes |
| Servings |
people
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Ingredients
- 500 g tomatoes
- 80 g rock sugar
- 80 g cornstarch
- 80 g Cold water
- Desiccated coconut
Ingredients
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Instructions
- - Cut a cross on the top of the tomato, then place in a large bowl.
- - Cook a pot of boiling water, put in the tomatoes for 2 minutes. Then, take out and peel them off.
- - Cut the tomatoes into small pieces, put them in a blender and puree.
- - Stir cornstarch into water until dissolved. Put all the tomatoes into the pan, add rock sugar and bring to a boil until the sugar completely dissolves. Pour in the cornstarch mixture and stir until the powder is cooked, turn off the heat.
- - Take a box or mold, apply a thin layer of oil, then put the mixture in, cover it with a layer of cling wrap. Press the cake evenly, then remove the wrap.
- - Sprinkle some desiccated coconut on a cutting board. Turn the box upside down on a cutting board and sprinkle another layer of desiccated coconut over it.
- - Use a knife to cut the cake into bite-sized pieces, roll over the coconut again.
