Cooking Steps

1. 

   Step1:First boil the milk until it is slightly rolled, then add lemon / lime juice. Stir the milk until it begins to take on a cotton like appearance.

2. 

   Step2:Pour the cheese into a gauze funnel. Rinse off the taste of lemon juice with water and wrap the gauze. Try to squeeze out the excess water by hand.

3. 

   Step3:First, mash the tofu sold in the market with the chef's machine. Try to stir it as carefully as possible. It will take about two minutes. If you don't have a chef's machine at home, you can knead it by hand.

4. 

   Step4:Add in the good tofu just made. Mix well with the bought one. This is about two minutes. Stir the tofu into a ball.

5. 

   Step5:Take out the milk tofu and rub it into long strips by hand. Divide it into small parts and gently rub it into Tangyuan shape. Then flatten it slightly. This portion can be kneaded into 3040 milk balls.

6. 

   Step6:Boil the sugar water in the pot. Put the milk balls one by one. Remember to leave half (enough) space for the milk balls to expand.

7. 

   Step7:Boil over medium heat for 58 minutes after capping. Observe the condition of sugar water in the middle. If you have the appearance of rolling diarrhea, slightly open the lid and leak some air. Then continue to cover and boil.

8. 

   Step8:When the size of the milk ball doubles, it will be good. Boil the milk balls in batches, then take out the milk balls and half of the sugar water and put them into a large bowl.

9. 

   Step9:Mix cashew nuts with a little milk to make cashew paste.

10. 

    Step10:In a pot, add saffron to the sugar water and boil it

11. 

    Step11:Add cashew paste and milk. Boil and turn off.

12. 

    Step12:Add the milk ball to the foam for at least one hour. Eat it when it's cold in the refrigerator.

13. 

    Step13:Sprinkle with chopped pistachios or almonds.