1/2 cup china grass chopped
1 cup boiling water
24 oz cashew milk
1/2 cup sugar couple drops rose essence (optional)
1/2 tsp cardamom powder
1 tsp vanilla bean paste food coloring of your choice (optional)

Method: In a pot start by adding the 1 cup water and 1/2 cup of china grass and let it melt, in the mean time in another cup add the cashew milk, sugar, cardamom powder, vanilla, and the food coloring, give it a good mix, once the china grass has completely dissolved mix both mixtures together and let it come to a boil once, turn off the stove and strain the mixture, lastly pout in your desired dessert cups and refrigerate at least 4 to 6 hours until set. Garnish with almonds and or pistachios. If you want the pudding to be more softer in consistency feel free to add 1/2 cup more of the cashew milk, or you can just reduce the china grass so it is 1/3 cup so it give it gives it more of a softer texture.

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