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1
Combine the sugar and cake flour in a bowl, and lightly mix together with a whisk.
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2
Break up any lumps of sugar or flour.
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3
Add the milk and egg, mixing after each addition.
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4
Strain the mixture through a sieve, and put it in a heat resistant bowl.
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5
Without covering with cling film, microwave the mixture for about 2 minutes at 600 W. When the center of the bowl has started to rise, take it out from the microwave, and mix with the whisk until the mixture is smooth.
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6
Put the mixture back into the microwave, and heat for 1 minute.
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7
Mix with the whisk once more until it's smooth.
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8
Add the coconut milk.
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9
Coconut milk is easier to mix into heated ingredients, so I added it here.
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10
Put the mixture back into the microwave.
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11
Microwave for 30 seconds to 1 minute.
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12
When the center of the mixture starts to form lumps, or when the mixture starts to bubble, take it out from the microwave and mix.
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13
(Be careful not to burn yourself!)
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14
Repeat Step 6 until the mixture reaches your desired consistency.
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15
When it's cooled a little, add the umeshu for some extra flavor and chill in the fridge.
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16
[Yogurt Cream] Drain the yogurt for half a day to overnight.
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17
Add the drained yogurt to the basic cream, followed by the sugar, and mix together.
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18
I made this roll cake with a sponge cake and canned mango.
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19
This cream goes really well with tropical fruit.
