CHINESE ALMOND PUDDING RECIPE RECIPES
CHINESE ALMOND PUDDING RECIPE - FOOD.COM
Can be served warm but best chilled until firm and serve with fresh mango or fresh/canned lychees. This dish is gluten free (glutinous rice flour does not contain gluten). A heavy based saucepan is a must for this recipe for the heat to be conducted evenly. A time consuming recipe.
Total Time 2 hours
Prep Time 2 hours
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Using a heavy based saucepan,combine the rice flour and the ground almonds. Slowly add the water to form a thick, smooth paste. Add a little more water if necessary. Stir in the milk until smooth.
- Place the saucepan over a low heat and cook, stirring very frequently, for about 75 minutes. The mixture should then be thick and smooth. Be very careful that the mixture does not stick during this stage.
- Gradually add the sugar and stir until dissolved.
- Pour the mixture into 6 small Chinese rice bowls.
- Chill slightly and refrigerate for 3 hours, or until firm. Serve with fresh or tinned fruit. Mango or lychees work well.
- NOTE: Cooking time does not include chilling time.
Nutrition Facts : Calories 269.3, FatContent 11.9, SaturatedFatContent 3, CholesterolContent 14.2, SodiumContent 50.2, CarbohydrateContent 35.1, FiberContent 2.2, SugarContent 17.4, ProteinContent 7.5
CHINESE ALMOND PUDDING RECIPE | GOOD FOOD
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Dessert
Total Time 2 hours
Yield SERVES 6
Number Of Ingredients 4
Steps:
1. Combine the ground almonds and rice flour in a heavy-based saucepan and mix in about ? cup (80 ml/2¾ fl oz) cold water to form a thick, smooth paste. Add a little more water if necessary. Then stir in the milk until smooth.
2. Place the pan over low heat and cook, stirring almost constantly so that it does not catch, for about 1¼ hours, or until thick and smooth. Gradually add the sugar, stirring until dissolved.
3. Pour the mixture into six small Chinese rice bowls. You can either serve the pudding warm, or allow to cool slightly, then refrigerate for 3 hours, or until firm. When chilled, it is nice served with fresh mango.
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