|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.
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
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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.