Tuesday, 20 June 2017

Almond Creme 杏仁糊

Been coughing for a month plus but luckily it is improving. With this hot weather, I hardly can find the mood to bake.  Yet I feel lethargic, so make some Almond Creme 杏仁糊 to nourish my lungs instead.

Do note that 50g 北杏 is actually toxic if consumed too much.  So this proportion is ideal.

What you need:
(ingredients best purchase from medical halls)

200g 楠杏(sweet) (soaked overnight)
50g 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).

Serve either hot or chilled.


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