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45minutes
Add water to the almonds and let them soak overnight.
Add drained almonds, seeded dates and weighed water, blend and strain with a cloth.
Add matcha and Aitama seeds to the liquid squeezed in step 2, stir for 10 to 20 seconds, strain again with a cloth, and knead the seeds until thickened.
Pour the dough into a bowl and chill in the refrigerator for about 30 minutes to harden.
Soak almonds in water beforehand. Flooding time is not included in the required time.
In the video, a bag-shaped mesh is used to squeeze the liquid.
After mixing the Aitama seeds in a blender, knead them from the top of the cloth to make the liquid thick.
Prepare the vessel of your choice.
If you like, decorate and serve wolfberry fruit.
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