A smooth and rich dessert that you just have to stir and chill. I like the texture of agar and thus incorporated it in this dessert.
I got addicted to store-bought almond, and I experimented so that I could make it at hoe.
You can also use non-dairy heavy cream! If you don't cook the mixture over heat until thickened during Step 3, the flour will sink to the bottom, so make sure to cook it over heat.
Enjoy Japanese food around the world.