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Ingredients Jump to Instructions ↓

  1. 4 oz (1/2 cup) ground almonds

  2. 2 tb (2 1/2 T) ground rice

  3. 1/2 pt (1 1/4 cup) milk

  4. 2 tb (2 1/2 T) sugar

  5. 1 ts Gelatin

  6. 2 pints (5 cups) cold water, cover and leave for 2 hours. Strain through a fine muslin into a large bowl. Add milk and mix well. Stand the bowl in a large saucepan with enough boiling water to come halfway up the sides of the bowl. Cover and simmer for 2 hours, stirring occasionally. Add the sugar, stir well and leave to cool slightly. Mix the gelatin with

  7. 2 tablespoons (2 1/2 T) hot water until dissolved. Stir into the milk mixture when almost cold. Mix well and pour into a shallow serving dish. Leave until set. The Gourmet's Guide to Chinese Cooking, Ann Body.

  8. 1974, Octopus Books Limited,

  9. 59 Grosvenor Street, London W

  10. 1. ISBN

  11. 7064 0153 0. Produced by Mandarin Publications Limited,

  12. 22 Westlands Road, Quarry Bay, Hong Kong. Posted by Stephen Ceideberg; May

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