Make homemade custard custard glutinous rice cake at home during the holidays. How to make super satisfying matcha custard jelly: soak the gelatine slices in cold water in advance, put the matcha powder into a bowl and add 60g of cream, stir evenly and set aside. Put the milk into a small milk pot, add sugar and heat over low heat.

After bubbling slightly, turn off the heat, add matcha liquid and stir evenly. Pour in the remaining whipped cream and stir evenly. Finally, add the soaked gelatin slices and stir evenly. Pour into a cup and chill for four hours. Mango yogurt shaved ice. Recipe: Mango

Add yogurt and stir evenly, pour in, wipe out and refrigerate, use a potato shred tool to make shaved ice. Place mango shaved ice in the bottom of the bowl, place mango yogurt cubes around it, squeeze cream in the middle, sprinkle with diced mango, and top with frozen mango for decoration.

How to make Earl Gray tea custard: add milk to sugar in a pot, add Earl Gray tea bag, turn on low heat and stir continuously, cook until the milk becomes tea color, turn off the heat, remove the tea bag, pour in the light cream, add the flaming gelatine slices, stir until smooth

Mix the cubes and sift them once, pour them into a cup and put them in the refrigerator to solidify. Boil the water with brown sugar pearls. When cooked, take them out and drain them into cold water. Method for making glutinous rice balls and sweet-scented osmanthus jelly: add glutinous rice flour to warm water and knead into a smooth dough, then roll into small balls.

Boil the water and put it in the pot. Boil the dumplings until they float. Remove them from the cold water. Pour in a box of 250ml milk and 20g of white jelly. After boiling, pour it into a bowl and let it cool. After cooling for two hours, cut it into small pieces.

Put the good ingredients into a bowl, add some diced mango, diced strawberries, pour in the refrigerated osmanthus rice water, and stir it up. How to make milk tea jelly: add milk and sugar, stir evenly, add black tea bags and boil, add white jelly, and cook the juice

Boil, pour into the mold and refrigerate for three hours, steam until cooked, take out the cold water and add milk, sago and mung beans to a bowl. Method: Soak the mung beans for at least ten hours one night in advance, boil the water and sago for 20 minutes, turn off the heat and simmer

About 20 minutes, take out the cold water, wash the mung beans, add water, add a slice of lemon, bring to a boil over high heat, simmer over low heat for 50 minutes, add a few rock sugar and cook until melted, pour in the sago cooked in advance, and cook for five minutes.

Pour in the milk or coconut milk, stir, simmer for ten minutes, and simmer the taro balls with fresh milk and mochi. In a bowl, pour a cup of red date, brown sugar and ginger tea, boil with hot water and set aside. Boil the water in the pot and drain the taro balls after they are cooked.

After the cold water is out, pour the milk and sugar into the pot, add the tapioca flour and stir evenly, stir over low heat until the mochi becomes thick, pour the brown sugar into the bowl, put a bowl on top, add a little honey beans and plum cherry tomatoes.

: Pour boiling water into the small tomatoes and steam them. Blanch them for two minutes, then cover them with cold water and set aside. Add 10 ounces of water and cook for about ten minutes. Squeeze in the juice of half a lemon before serving. Pour the plum water into the small tomatoes.

Stir, add a few slices of lemon, soak the mango and scoop out the rice noodles. Method: milk, coconut milk, white jelly, stir continuously until boiling, pour in the film, let cool, roll up, and mix the mango into a puree. Place all ingredients on a plate.

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