1. Wash the red beans and soak in water for 1-2 hours.
2. Add more than twice the water of the red beans and simmer until rotten.
3. Pick up the gelatin tablets that have been soaked in water in advance, and put them in a bowl to melt into a gelatin solution.
4. Beat the boiled red bean paste into red bean paste, add the gelatine liquid while it is hot and stir evenly, and pour it into a slanted box, flatten it, and refrigerate it in the refrigerator until it solidifies.
5. Pour the granulated sugar into the milk, stir while heating until it melts. While the milk mixture is hot, add the gelatine solution and stir evenly, slowly pour it into the box, and put it in the refrigerator to solidify.
6. Add the gelatine solution to the Rui'ao cocktail while stirring to avoid granulation. Stir evenly and pour it on top of the completely coagulated milk layer. Put it in the refrigerator until it coagulates.
7. Rinse the butterfly pea flowers, add hot water and fine sugar until the color of the scented tea becomes darker and the fine sugar is completely melted.
8. Remove the scented tea over water, add gelatine solution and stir evenly.
9. Lay the box flat, slowly pour it into the box, and put it in the refrigerator until it solidifies.
10. After being completely solidified, demould and cut into pieces. OK.
Tips:It is best to use a glass container, and a small layer of oil will be easier to take out. There is also Bean Cleome liquid that can be lighter, in any case, according to your preference.
