Materials for the palace recipe
1 liter milk
1 glass of flour
1 cup of powdered sugar
3 full packed crockery cocoa
1 packet of vanilla
1 tablespoon butter or margarine
1 pack of cream shampoo
1 teaspoon cold milk (1 teaspoon cold milk can not use dark consistency)
2 cups of coconut
Preparation of palace winding
First, put a deep pot of milk and sugar. Add flour and cocoa over the sieve and mix well. The elimination of flour and cacao will help smooth the consistency of the pudding. It is cooked with constant stirring. It is important to constantly mix it so that the dibin does not hold and the consistency is correct. The mixture which comes to the consistency and the consistency of the pudding is boiled for 2 minutes and taken from the hearth. It contains butter and vanilla. Thus the aroma is incorporated. To make the pudding taken from the quarry have a smoother consistency, it is beaten with a mixer for 5 minutes. 2 cups of coconut is sprinkled on the oversized baking tray. The tepe side spreads over the entire floor, leaving it open. Spread the hot pudding on top. It is flattened with the help of a spatula so that the whole area is equal. The tepid spreading puddle is left to cool (it gets better consistency if it is kept in cupboard for about 1 hour) 1 teaspoon of cream milk whipped with cold milk is spread on the resting puddle on an equal footing. It is raised in the refrigerator and rested for 2-3 hours. After thoroughly resting, it is cut to 2 in the longitudinal direction. The remaining sections are separated by transverse slices. Then it is rolled up and taken to the service tray. The palace carvings, which are an impressive dessert both in shape and in taste, are a very light taste. You will share this flavor with your loved ones.
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