Cut the orange in half and squeeze the juice. Pick out the seeds and keep the pulp.

Add sugar, cornstarch, and tapioca starch to the mandarin juice and stir well.

Strain once into the pot to make sure there are no lumps.

Turn on medium-low heat and keep stirring until thickened and smooth.

Put it in a container and let it cool.

Fry fresh shredded coconut with a pinch of salt in a dry pan until fragrant.

Wait until the mandarin cake is completely cooled before unmolding and cutting it into pieces.

Wrap the mandarin cake with shredded coconut and serve!