I'll measure the ingredients.

I put a pan with 100cc of water and 3g of agar to melt the agar on low gas heat.

When the agar melts smoothly and the soup is sticky, if you catch the green

Add sugar. Some people cut down on sugar because they don't like sweet things. It's good to put everything in. When sugar melts, it is sticky, but it also increases the volume of water and affects the hardening of jelly.

I'll pour milk here

Stir it and boil it for a bit more. That's it. You don't have to boil it.

Place 1/2 of the milk jelly in a cup and cool the jelly for a while by immersing only the bottom of the cup in cold water. If you put chocolate chips in warm water, it'll all melt, right? When the jelly cools down a little, add a few chocolate chips, pour the remaining milk jelly, cool it down a little, and sprinkle the rest of the chocolate chips, and the chocolate chips will be embedded well. If you put in the chocolate chip before the jelly hardens, the chocolate chip will sink down.

Cool the milk jelly at room temperature and harden it in the refrigerator. After it's all hardened, put one Kisechoco Collet in the middle and sugar powder sol. It's soft like soft tofu. It's sweet. It's the crunchy chocolate chip.