|100g chinese sweet almond|
|10g chinese bitter almond|
|190g egg white|
1. Rinse the almonds, soak in water for 1 hour, and drain well.
2. Blend the almonds with milk and sugar until smooth. Use a strainer to filter the almond milk.
3. Lightly beat egg white, add in the almond milk. Use a strainer to filter the almond milk again. Pour into bowls and cover with Aluminum foil.
4. Place almond milk into steam oven, steam for 20 minutes until custard set. Serve.