# Rest the almond
s in boiling water for about 2-3 minutes, and remove their inner skin.
# Put 1 cup milk
into a small pot and warm it up.
# Meanwhile blend the almond
s at first, then pound and soften it completely with warm water.
# Drain the softened almond
# Put the cold water in a separate pot and dissolve the rice flour
in it, add sugar
# Place the pot over medium heat, add salt and mashed almond
# Cook by stirring constantly until it reaches to a consistency which is thicker than milk
# Remove from the stove, fill into the bowls, after cooling it down at room temperature, refrigerate for about 1-2 hours.
# Garnish the surface with pistachio and coconut and serve.