Friday, 15 August 2014

Almond Cream 杏仁糊

I like Almond Cream 杏仁糊 and I don't like it too sweet which is often the case when you have it in the dessert shop.

Since I haven't had this for a while, time to grind some and have it for dessert.  It is also good for skin which is important for my girl's healing right now.

I am so happy that I discovered an easy method to make such dessert and I can say good bye to my muslin cloth and save my wrist muscle!  No more waiting for hubby to do the job for me from now on.  Yea.

What you need:

200g 楠杏(sweet) (soaked overnight)
北杏 (bitter) (soaked overnight)
40g rice (soaked overnight)
4 cups water (you can adjust this to the consistency you like)
Rock sugar to taste
2 tbsp gluntinuous rice flour + 4 tbsp water (if you like it thicker)


Grind the almonds and rice in a blender with 2 cups water.

Pour into a muslin cloth and squeeze out the juice.

Put into a pot and add the remaining water.

Bring to a boil and add sugar to taste.

Boil till it foamed and reduce heat to a simmer.  Let it simmer for 20 mins.

Add in glutinous rice mixture, keep stirring till it thickens.  (if you don't like to thick, reduce the mixture to half).



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