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Ingredients
- 25 grams Chinese apricot kernel flour
- 250 ml Water
- 35 grams Sugar
- 1 little more than 1/2 teaspoon Powdered kanten
- 200 ml Milk
Method
- Put the almond powder in a pot.
- Without heating, slowly add water while mixing.
- Dissolve well.
- Add ingredients and heat on medium while mixing.
- Don't let it become thick.
- Add milk and continue mixing.
- Stop it just before boiling.
- Strain the mixture from Step 2, and transfer into containers of your choice.
- Once cooled, store in the refrigerator for at least 3 hours.
- Once it's hardened, it's complete.
