| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chinese |
Beverage |
8 |
Servings |
INGREDIENTS
| 7 1/2 |
c |
Water |
| 1/2 |
c |
Sugar |
| 3/4 |
c |
Evaporated milk |
| 1/4 |
c |
Cornstarch |
| 1/2 |
c |
Water |
| 1 |
tb |
Almond extract |
INSTRUCTIONS
1. Bring water to a boil; then stir in sugar to dissolve. Add evaporated
milk and heat, but do not boil.
2. Meanwhile blend cornstarch and remaining cold water to a paste. Then
stir in to thicken mixture.
3. Stir in almond extract and cook 1 minute more. Then serve hot, in small
bowls. VARIATIONS:
1. For the evaporated milk and water in step 1, substitute 4 to 5 cups
whole milk.
2. In step 3 add, with the almond extract, 1/2 teaspoon vanilla extract.
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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