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Thursday, 5 February 2015

Homemade Almond Pudding 杏仁布丁

Another something that not everyone like... Almond Pudding. I made this after my Homemade Almond Cream experiment. lol... Yeah, try making new food in my kitchen it's like doing experiment in the lab. The good thing is... I won't burn off my hair! I'm using induction hobs hahahaha....

Click here for Homemade Almond Cream dessert recipe.

Almond Cream

Ingredients: (Yield 2 servings)

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150g Chinese Almond, Sweet 南杏 (apricot kernel)
Caution: DO NOT use Bitter Almond 北杏

1 tbsp Rice


1 1/2 Cup Water

Rock Sugar to taste

2 tsp Instant Jelly Powder


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 and bring to boil. Add jelly powder. Lower the heat, simmer until the rock sugar and jelly powder are fully dissolved. Stir occasionally. Remove from heat and immediately pour into the mould. Cover. Let it cool and transfer to the fridge. Keep in the fridge for at least 3-4 hours or until set. Serve chilled! 

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