500g of winter melon, 10g of ginger juice, 60g of south almonds, 15g of horseshoe powder, 180g of icing sugar, 20g of three-flower evaporated milk

Methods

Wash the winter melon and remove the skin and seeds, and rub them into fine julienne strips with a wire grater. In a juicer, add half the amount of almonds (30g) and 1 cup of water (250ml), beat for 5 minutes, then pour through a sieve to filter out the residue, and reserve the almond pulp for later use. Add 30ml of water to make water chestnut flour.

Place the shredded winter melon in a bowl and stir in the ginger juice. Boil the water in a steamer over high heat, add the shredded winter melon, cover and steam for 9 minutes to make winter melon paste.

Place the other half of the almonds (30g) and 6 cups of cold water (1500ml) in a saucepan. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15 minutes, then add the winter melon paste, icing sugar, and almond pulp and stir well, and continue to simmer until the icing sugar is completely dissolved.

Pour in the horseshoe powder water and stir into a paste, then turn off the heat and let it cool to room temperature, and finally mix in the three flowers of evaporated milk can be.