Click LIKE to receive recipe updates on Facebook


Singapore home cooking/ baking/ food & recipe blog features more than 500 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.

If you're a company looking for possible collaboration, feel free to send me a message via Miki's Food Archives Facebook Fan Page or email to

Thursday, 5 February 2015

Homemade Almond Cream 自制杏仁露-润肺止咳,调节血脂、防止动脉硬化,养颜等功效

Photo updated: 13 April 2017

Homemade Almond Cream - A tasty dessert that helps to nourish the lungs, lower cholesterol, good for skin complexion and many more benefits to our overall health.

This was in my 'to do list' since year 2004 after I tasted this homemade almond cream made by my friend. The first time I tasted it, I'm in love with it. Only the one made from scratch, not those made from store bought almond powder. 

Since then, I have been eating this dessert whenever I see it in the menu when I dine at Chinese restaurant. However, those served in restaurants are pricey and very small portion. Some were served with yam paste and gingko nuts...Ohh...the taste is SUPERB! My homemade version is not as fancy, I normally make plain one or added some tang yuan in it, yummylicious! 

This recipe yield concentrated and creamy almond cream.
If you like it more watery and diluted, add more water. 

If you like almond dessert, you may want to try Almond Pudding. Click here for recipe.

Almond Pudding


Ingredients: (Yield 2 servings)


150g Chinese Almond/ Sweet Almond  (apricot kernel) 南杏 150克
Caution: DO NOT use Bitter Almond 不能用北杏

1 tbsp Rice 米 1汤匙


1 1/2  Cup Water 水 1 1/2 杯

Rock Sugar/ sugar add to taste 冰糖/细砂糖 适量

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Method: 步骤

1. Wash and soak almond and rice overnight.

2. Drain. Pour into a food processor/ blender. Add 1 cup of water. Blend until puree.

3. Add 1/2 cup of water. Strain with a cloth strainer. Transfer the almond juice into a saucepan.

4. Add rock sugar/ sugar and bring to boil. Lower the heat, simmer until the sugar is fully dissolved. Stir occasionally. Remove from heat when the almond cream reach your desired consistency. The longer cooking time, the thicker the cream. Now it's done! Serve warm.

If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Related Posts Plugin for WordPress, Blogger...