1. Pour the milk into the bowl, add xanthan gum, konjac gum, and carrageenan into the blender, and blend for 1 to 2 minutes.
2. Then pour into a non-stick pan, add sugar, turn on a low heat, and stir while cooking. When the temperature is about 80 degrees, adjust to the minimum heat and continue stirring for about 2 minutes.
3. Pour it into a horizontal utensil after cooking.
4. After letting cool, it can be eaten after demoulding.
