Monday, 19 February 2018

Almond tea with egg white 蛋白杏仁茶

During a trip to HK with my girlfriends, I tasted the most awesome Almond tea with egg white 蛋白杏仁茶 in one of the cafe.  Lucky me, this cafe is just a few doors away from the hotel so I actually had it twice!  I believe if time given, I will have it even more.

It was thick and full of almond taste.  Unlike some cheap stuff we get elsewhere.

Was telling my aunt about this and she told me it is easy to make.  She even cooked it for me during my recent trip last year.  Here is how she does it.

Perfect when I am trying to get rid of some of the egg whites and also at the same time, nourish the lungs.

What you need:
yield : 6 - 8 serving

300g sweet apricot kernel 南杏
30g bitter apricot kernel 苦杏
½ cup jasmine rice
1500ml water
120g - 160 egg white, whisk lightly


Soak apricot kernel and rice overnight.  Drain and discard water.

Divide kernels and rice into 2 batches.  Blitz first batch with 375ml water for 1 min.  

Blitz second batch with 375ml water for 2 mins.

Sieve into a pot using a muslin cloth for best texture.

Add the remaining water into the kernel/rice milk.  On med heat, bring to boil the almond tea, stirring constantly.

Add in rock sugar and stir until sugar dissolved.  

Slowly whisk in beaten egg white.

Remove from heat and serve.