1. Dried Japanese cherry blossoms, used to soak in boiling water, put aside for use.

2. konjac flour, a small spoon with milk powder scoop a spoonful of konjac flour, add 1000 grams of cold water and sugar and mix well, the sweetness depends on the individual to decide, put the pot into the boiler to boil and then boil for 3 minutes, and put it into the mold to do modeling. Break up the custard slices and soak them in cold water. Pour cold water and rock sugar (sugar can also be used) into the pot and heat it until the sugar melts. Pour the softened custard slices into the sugar water in the second step and heat it until it melts. Add lemon juice. Wash the cherry blossoms and pour them into the solution in the previous step. When the color of the petals becomes transparent, turn off the heat, add the appropriate amount of coloring and stir. Put the liquid mixture into a container and put it into a refrigerator after it cools down and then it is ready to be shaped. Stir quickly with a spoon to melt the jelly powder evenly. Add the cherry blossom tea. Shake well until cherry blossoms bloom. Take a jelly grinder cup, add the blended jelly water and place 1 to 3 blooming cherry blossoms into the cup. Place in the refrigerator for 5 hours and enjoy.