Squeeze the juice from the lemon. Remove the pineapple slices from the can and cut them into bite-sized pieces. Soak the agar strips in hot water until soft, about 10 minutes, then drain. Set everything aside.

In a soup pot, bring 9 1/3 cups water (2200 ml) to a boil. Add the winter melon tea brick and cook until dissolved. Add the softened agar strips and cook until fully dissolved and boiling. Turn off the heat and stir in the lemon juice until well mixed.

Place pineapple pieces into each pudding cup as desired. Fill each cup about 90% full with the winter melon lemon agar mixture. This will fill about 10 large pudding cups.

Let cool, then refrigerate for about 2 hours. Serve chilled.