| 1 |
Put the water in a saucepan and bring to a boil. Add the agar, reduce the heat and simmer, to dissolve, for 20 to 25 minutes, stirring occasionally. |
| 2 |
Add the sugar and stir until completely dissolved. |
| 3 |
Remove the saucepan from the heat. Pour in the evaporated milk and stir once. |
| 4 |
Strain the mixture through a fine sieve into a serving bowl, discarding any dregs from the agar. |
| 5 |
Stir in the almond essence. Let cool and set, then put into the refrigerator to chill. |
| 6 |
Cut the "bean curd" into diamond-shaped pieces. Put into a dish and top with lychees. Serve cold. |
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