Hwa Tai Luxury Calcium Crackers
1 liter full cream milk/liquid milk/chocolate milk (no need for cocoa powder)
1/2 cup cocoa powder
5 tablespoons granulated sugar (adjustable)
10 g clear jelly powder
A bit of chocolate
Combine milk, cocoa powder, jelly powder, and sugar.
Stir until well mixed before turning on the heat.
Turn on the heat.
Cook and stir until it boils.
Turn off the heat and add chocolate.
Wet the tray slightly with water for easy removal.
Strain the pudding to prevent lumps and let the layer set partially (so that the biscuits don't float when layered).
Arrange the biscuits neatly.
Repeat steps 7 and 8.
Let it cool to room temperature before chilling in the refrigerator.