Cooking Steps

1. 

   Step1:Slice beetroot and boil it in boiling water.

2. 

   Step2:Take out the filtered water, cut into small pieces, put the blender or wall breaker to make juice.

3. 

   Step3:Make it with a blender. Separate the juice and mud for filtration. Make pudding without mud. The pudding is smooth without sedimentation.

4. 

   Step4:Soak the Geely slices in cold water and drain.

5. 

   Step5:The pickled Geely tablet. Add 50g milk. Soften with water.

6. 

   Step6:Soften with water. Put the bowl into the boiling water in the pot. Stir while cooking. The gelatinine piece can be melted completely. It doesn't need to be cooked too long. Tips - if you like sweetness, you can soften the gilding tablet in this step. Put the sugar in a bowl and mix it with it until it is melted.

7. 

   Step7:Peel and dice fruits. Ripe and soft fruits, such as mango meat, pitaya and longan, can be used. Or you can use a soft mouth like canned fruit. This is the perfect match with soft pudding. Tips - my peach is hard and crisp. It was cooked soft and then used again. I forgot when I answered the phone.

8. 

   Step8:Ready to start making pudding liquid. Need some small bowls to hold the pudding liquid. Boil the water in advance, scald it and disinfect it.

9. 

   Step9:Mix the sugar beet root milk and the gilding liquid well.

10. 

    Step10:Divide into pudding bowls. Put the fruit cubes in. Cover with plastic wrap. Refrigerate for 5 hours until set.

11. 

    Step11:Frozen pudding. Place at room temperature for 15 minutes before eating.

12. 

    Step12:No sugar pudding. Not everyone will like it. I like sweetness sometimes. I want to eat sweetness without sugar. Honey can be used when it's edible.

13. 

    Step13:How much sweetness is optional. Adjust it to suit your taste.