Soak the sweet apricot kernel overnight in clean water. Remember to put it in the fridge. Place the soaked apricot kernel in the blender, followed by 2 cups of water. Blend thoroughly. To obtain the milk, drain. Don't throw away the pulp; instead, sun-dry it and use it in cookies.

Soak agar agar strips for 1 hour in cold water.

Heat 1 cup of water and soaked agar in a small pot until the agar strips are almost dissolved! Be patient if this takes longer than 10 minutes.

Simmer for another 8-10 minutes after adding the sugar and apricot kernel milk to the mixture. Turn off the heat and add the milk. Combine thoroughly.

Repeat the straining of the mixture. Because agar is difficult to dissolve completely, make certain that they are removed. Use a pudding container, a bowl, or a large container. Set aside to cool. When the temperature of the liquid drops to 40 degrees Celsius, the dessert can be firmed at room temperature. Then serve immediately or chill before serving.

Serve with canned or fresh fruits

Combine 1 cup hot water and 1 tablespoon osmanthus syrup. Place aside to cool.

Changing the matcha powder