木糠布甸
A no-bake Macau dessert with layers of crushed biscuits and silky cream, melting in the mouth. Best after chilling.
Ingredients
5 items- Marie biscuits 200 g
- Heavy cream 300 ml
- Condensed milk 100 ml
- Vanilla extract 1 tsp
- Cocoa powder to taste
Nutrition
Steps （7 steps）
Place Marie biscuits in a sealed bag and crush with a rolling pin into a fine powder. Set aside.
In a large bowl, whip heavy cream on medium speed until thickened but still pourable (about 50% whipped).
Add condensed milk and vanilla extract; continue whipping until soft peaks form (droopy peaks).
In a serving glass or mold, spread a layer of biscuit crumbs and press lightly with a spoon.
Add a layer of cream and smooth the top. Repeat layers until full, finishing with a biscuit crumb layer.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld.
Before serving, dust with cocoa powder if desired.
Tips
The finer the crumbs, the smoother the texture. Do not over-whip the cream. Chilling longer gives better flavor.
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