Few almonds, pistachios and walnuts finely chooped.
Method
Cut the china grass into small pieces. Boil the water in a vessel and allow the china grass to dissolve in it over low heat. Continue stirring till it dissolves completely. Allow to cool. In another large bowl, place the cream cheese, china grass and powdered sugar and beat with an electric blender till smooth. Fold in the fresh cream and the sitaphal pulp. Beat again with a few strokes with the blender. Pour the entire mixture into a pudding dish and allow to set in a refrigerator. Garnish with finely chopped almods, pistochios and walnuts. Serve chilled.