1. Put the peeled sweet almonds, bitter almonds and rice in the water and soak for about 1 hour.

2. Put the soaked almonds and rice into the food mixer. Add 630ml of water. Stir at high speed for about 2 minutes.

3. Separate the residue with fine gauze and squeeze out the almond rice juice. Pour the almond rice juice into the pot.

4. Add milk and rock sugar, and boil on low heat for about 10 minutes until the rock sugar melts.

5. Stir the egg whites, reduce the fire to the minimum, and slowly add the egg whites to the almond milk.

6. Stir well, turn off the heat, cover and wait for 5 minutes.