Every time when it comes to Ramadhan, preparing dessert has been always my task. Ever since I came to Kuala Lumpur to further my studies, I spent most of my Ramadhan in Kuala Lumpur.
10gm/1 packet of jelly (any color)
5 cups of water
8 spoons of sugar
1 can of condensed milk
1 box of Yeo’s of lychee
1 can of lychee (for the fruit)
1. Cook the jelly with water until boiling.
2. Put in sugar and wait until it's boiling.
3. Switch oﬀ the stove and put in lychee and condensed milk.
4. Put in the Pudding cup and keep in the fridge.
5. Ready for the serve.
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