- 50g sweet almond
- 250ml fresh milk
- 5g agar-agar
- osmanthus sugar
- haw jelly
- hot water
1. Do not replace agar-agar with gelatin or gelatin powder, because it may not set after cooling.
2. Top with sliced fruits or candy to add more flavor.
Wash sweet almond thoroughly. Soak into hot water, then rub out the skin. Put into a blender and blend into a puree. Filter out the residue and keeps the almond juice. Set aside.
Soak agar-agar into cold water until it’s soft. Wash thoroughly.
Add 200ml water in to a pot. Add agar-agar into pot, cook over low heat until melt. Pour into a bowl.
Pour the milk and almond juice into a pot. Add sugar based on personal preference. Heat with low heat until warm it on low heat until bubbling. Turn off heat.
Pour agar-agar juice into the almond mixture. Mix well.
Allow cooling. Then store the almond mixture into a fridge for at least 2 hours.
When almond mixture set, use a knife to cut into small cubes. Before serving, Top with osmanthus sugar, raisins, and haw jelly.