STEP 1.Soak the sweet apricot kernel with clean water overnight. Remember to place in the fridge. Transfer the soaked apricot kernel into the blender, then followed with 2 cups of water. Blend well. Drain to get the milk. Don
STEP 2.Don't discard the pulp, sun dry it and use in cookies.
step 3
STEP 1.Agar soaking soak agar strips in cold water for 1 hour.
STEP 3.Cooking agar in a small pot, add 1 cup of water, and soaked agar, heating to boiling until the agar strips are almost dissolved! this may take more than 10 minutes, be patient.
STEP 4.Combine mixture add sugar and apricot kernel milk, simmer for another 8-10 minutes. Turn off fire and pour in the milk. Combine well.
STEP 5.Straining strain the mixture once again. The agar is quite hard to dissolve completely, make sure they are removed. Set aside for cooling. The dessert can be firmed under room temperature when the temperature of the liquid drops to 40 degree c. Then either served directly or chilled before serving.
STEP 6.Serving adds canned fruits or fresh fruits. Pour 1 cup of hot water into 1 tablespoon of osmanthus syrup. Set aside to cool.
Nutrition value
2647
calories per serving
50 g Fat39 g Protein503 g Carbs20 g FiberOther
Current Totals
Fat
50g
Protein
39g
Carbs
503g
Fiber
20g
MacroNutrients
Carbs
503g
Protein
39g
Fiber
20g
Fats
Fat
50g
Vitamins & Minerals
Calcium
798mg
Iron
17mg
Vitamin A
10608mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
11mg
Vitamin B6
< 1mg
Vitamin B9
130mcg
Vitamin B12
< 1mcg
Vitamin C
15mg
Vitamin E
3mg
Copper
3mcg
Magnesium
145mg
Manganese
2mg
Phosphorus
902mg
Selenium
24mcg
Zinc
4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment