In a clean pot, combine 250g of whole milk, 20g of white sugar, and 30-40g of cornstarch that you dissolve in a small amount of the milk first. Mix thoroughly until smooth and there are no lumps, ensuring an even consistency for your Chinese Milk Cake base.

Place the pot over low heat, stirring continuously with a whisk or spatula. Cook for about 3-4 minutes, or until the mixture thickens and coats the back of a spoon, becoming glossy and creamy.

Once thickened, pour the mixture into a clean container. Use a spatula to smooth the top, allowing it to cool at room temperature for about 10 minutes, then refrigerate for approximately 1 hour, or until fully set.

Sprinkle a generous layer of desiccated coconut onto a clean cutting board. Invert the chilled container onto the board and gently tap to release the cake, then coat the top with additional desiccated coconut.