| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chinese |
Chinese, Desserts |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sweet rice flour |
| 2 |
tb |
+ 2 t almond powder |
| 1/2 |
c |
Cold water |
| 3 |
c |
Cold milk |
| 1/4 |
c |
Granulated sugar |
| 1/4 |
c |
Sliced pitted red dates |
| 3 |
tb |
Cold milk, if needed |
INSTRUCTIONS
This unusual dish as a dessert, as a mid-way course in a large dinner, or
as a snack. Pudding may be misleading, since it is really a thick, hot
soup.
In small bowl, mix rice flour & almond powder; add cold water a little at a
time to make a thick, smooth paste. Thin further with 1/2 cup of milk. Pour
into heavy saucepan, add remaining milk, and slowly heat to just under
boiling, stirring constantly. Keep stirring to prevent lumping & burning.
Turn off heat, cover & remove to cool place. You can prepare this first
stage anytime ahead of dinner, keep covered & refrigerated. Pudding should
be finished just before serving.
Just before serving, reheat pudding, stirring constantly. When hot, add
sugar a little at a time. Keep stirring. Add sliced dates. Cook just under
boiling point for 1 minute. Add extra milk if pudding becomes too thick:
it should have consistency of melted ice cream. Pour into individual bowls
& serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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