– 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.