1. Cut the lactone tofu into small pieces, blanch in boiling water for two minutes to remove the beany smell
2. Pour pure milk into the matcha powder and mix well
3. Pour white sugar into the milk and cook until it melts. The temperature should not be too high. Just melt the sugar
4. Soak the gelatine tablets in cold water for two minutes, soak and squeeze out the water
5. Put the gelatine flakes into the milk and stir until completely combined
6. Then pour it into the food processor, pour the blanched tofu, and finally pour the mixed matcha into a paste
7. Filter the whipped paste to make it more delicate, and then skim the surface layer of foam
8. Pour into the pudding bowl and put it in the refrigerator for four hours
9. Pour boiling water and sugar into the glutinous rice flour and knead it into a ball
10. Pull a small ball into a ball
11. Gently press the wooden stick of a spoon in the middle to make a small bowl
12. Pour in boiling water and boil until it floats up, then remove the cold water.
13. The refrigerated pudding is soaked in warm water for several tens of seconds, and then pulled over and demoulded
14. Finally, add the cooked glutinous rice dumplings, honey red beans, and sieve a layer of matcha powder
