| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Beverage |
4 |
Servings |
INGREDIENTS
| 5 |
tb |
Almond paste |
| 1/3 |
c |
Rice flour |
| 1/2 |
c |
Water |
| 3 1/2 |
c |
Water |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Almond extract |
|
|
Brown sugar |
INSTRUCTIONS
1. In a saucepan, blend almond paste, rice flour and water until smooth.
Gradually stir in remaining water.
2. Then bring to a boil over medium heat, stirring constantly.
3. Add sugar and almond extract and cook, stirring, to dissolve. Then
sprinkle lightly with brown sugar and serve hot, in small bowls. VARIATION:
Omit the rice flour and almond extract. Combine the almond paste with 4
cups water and beat until smooth, using an eggbeater or a blender. Strain
into a pan through cheesecloth. Then heat until hot, but not boiling. Stir
in the white sugar to dissolve, and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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