13g agar-agar (yancai), must be clean white
1500ml water 200g sugar
10g gelatin
500ml milk or sugar free soya milk
1/2 tsp almond essence
6 tbsp almond syrup
1 can longan
Method:
- Pour 13g and 1500ml of water into a pot and boil, add in 200g sugar and 10g gelatin and mix till it melts.
- Turn off the fire, add in 500ml, 1/2 tsp almond essence, 6 tbsp almond syrup and longan and mix well
- Pour onto a plate and put aside to cool.
- Then, place it into the fridge to solidify.
- Cut the almond bean curd into small pieces and eat with the longans.
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