If you want to eat tomato and coconut cake, what is the process of making it at home for novices?

The sweet and sour and appetizing tomato coconut cake, as a novice at home, as long as you master the production process, then it is also very easy to succeed.

Start with fresh tomatoes, peas, starch, sugar and descurry coconut.

In order to help the tomatoes peel, you need to change the crucifer knife on the tomatoes and blanch them in boiling water, so that the tomato skin can be easily torn off, and the peeled tomatoes are put into a food processor to squeeze into juice.

Prepare a large basin, fill the tomato juice, add an appropriate amount of pea starch and stir well, remember to stir clockwise.

Boil the water, pour in the sugar prepared before, this can be added in an appropriate amount according to your taste, wait for the sugar to melt and then pour in the tomato juice that was stirred before, here we remember to use a spatula to keep stirring to prevent the bottom from being mushy, and you can turn off the heat when it is sticky.

Take out the prepared mold, viscous tomato juice, put it in the mold and wait for it to solidify, let it cool, if you don't have a mold at home, prepare a rectangle, square or small round bowl, in fact, you can.

Pour the grated coconut into a container, take out our cut tomato cubes, and wrap them with grated coconut one by one.

Once the desiccated coconut is wrapped, it's ready to be plated, and it's a delicious, easy, convenient, and delicious dish that is easy to learn.

In the summer, we can put the boiled sauce in the refrigerator, so that the tomato and coconut cake will taste cold and more refreshing.

It is handmade by itself, and it is more assured to eat than the one bought outside, the taste is more refreshing, and it will not be greasy, but this small pastry is best to be eaten first, and the taste will be better, so you don't want to make too much at one time.

Tomato and coconut cake is a very refreshing dessert snack, sweet and sour, appetizing, refreshing, and nutritious. This snack is made with simple ingredients, fresh tomatoes and grated coconut. The production technique is also very simple, it can be divided into three steps, the preparation of ingredients, boiling tomato paste, making tomato coconut cake, and making coconut.

Let's share with you the detailed production process.

1. Prepare and handle ingredients. The ingredients used to make tomato and coconut cake include tomatoes, sweet potato starch, sugar or honey, dececrated coconut, etc. First of all, peel the tomato, cut a cross knife on the surface of the tomato, and blanch it in boiling water for about two minutes, so that the tomato skin can be easily removed.

Remove the tomatoes and remove the roots. The tomato pulp is then pureed in a food processor, then filtered out of the foam and poured into a large enough container. The tomato puree is ready.

2. Boil tomato paste. Add an appropriate amount of sweet potato starch to the container of tomato puree, stir well and stir until thick. Then pour the tomato paste into the milk pot and add the appropriate amount of water and honey.

Turn on low heat and boil until viscous, you need to keep stirring during the boiling process to avoid the phenomenon of pasting the pot, and add raw sweet potato starch water according to the viscosity of the tomato paste in the process of stirring. The tomato paste is then poured into a container to set. In addition to sweet potato starch, you can also use corn starch and tapioca starch to your liking.

Tapioca starch has the best transparency, followed by sweet potato starch.

3. Make tomato and coconut cake. Place the container with the tomato paste directly in the refrigerator for about two hours. Remove the tomato paste from the container and cut it into small pieces of suitable size, covering the surface with a layer of desiccated coconut.

The tomato and coconut cake is ready.

Fourth, the production of desiccated coconut. The coconut paste for this dessert can also be made at home. First, drink the coconut water from the fresh coconut, pry open the coconut shell, take out the white coconut meat, and cut the coconut meat into cubes.

Then put it in a food processor and add water to make a pulp. Then squeeze the water out with gauze, and the rest is desiccated coconut. For better preservation, bake the grated coconut in the oven at 150 degrees until the water has completely evaporated.

Prepare tomatoes, white jelly, sugar, an appropriate amount of desiccated coconut, put it in a juicer, add an appropriate amount of water, sugar, start the switch, then add the white jelly, stir constantly, slowly pour in the tomato juice, start the switch, skim out the excess foam, pour the good tomato juice into the container, put it in the refrigerator for two hours, and then pour it into a dish, cut it into pieces, and sprinkle with dececrated coconut.

First of all, the tomatoes should be washed, then the tomatoes should be soaked in water for a period of time, the skin of the tomatoes should be removed, the tomatoes should be cut into small pieces, and then squeezed into juice, and then poured into the pot to add pea starch, stir evenly and boil with fire, stir with a spatula, stir until the viscous state is turned off, put it in the refrigerator for a period of time, and then cut it into small pieces, and then wrap the surface with desiccated coconut.

First of all, you should prepare tomatoes, peas, starch, sugar and dedicated coconut, then change the cross knife on the tomatoes, blanch them in hot water, remove them from the skin, and then squeeze them into juice. Pour the tomato juice into the pea starch and stir well, add an appropriate amount of sugar to show a viscous shape, then pour it into the mold to cool, after solidifying, cut into pieces and wrap the coconut grated coconut.