Sweet Sotanghon Mixed with Almonds and Pistachios

Ingredients

100 grams Sapporo Long Kow Vermicelli (sotanghon)

2 cups milk

1 tbsp butter

2-3 pcs cherries

½ cup cane sugar

¼ tsp cinnamon powder

3 tbsp sliced cashew nuts, pistachios and almonds

1 tbsp raisins

Procedure

Heat butter in a frying pan. Fry Sapporo Long Kow Vermicelli (sotanghon) over medium heat until golden brown. Set aside. In a large pan, add milk, cinnamon powder, sliced cashew nuts, pistachios, raisins and bring to boil. Reduce heat and cook until the mixture becomes thick and creamy. Add cane sugar and stir well. Add the fried sotanghon. Refrigerate and serve chilled. Decorate with sliced almonds and cherries on top.