Almond Tea Jelly

Title: Almond Tea Jelly

Categories: Chinese, Desserts, Ceideburg 2

Yield: 1 servings

4 oz (1/2 cup) ground almonds

2 tb (2 1/2 T) ground rice

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

2 tb (2 1/2 T) sugar

1 ts Gelatin

Here are a couple of recipes for almond pudding. There are lots of

variations of this dish some using dairy products, some using gelatin

and some using agar agar and some combining them. It IS good! This

first one is more "from scratch". The second uses almond extract.

Mix the almonds and rice in a bowl with 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 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. 1974, Octopus Books

59 Grosvenor Street, London W

1. ISBN

7064 0153 0. Produced

by Mandarin Publications Limited, 22 Westlands Road, Quarry Bay, Hong

Kong.

Posted by Stephen Ceideberg; May 19 1992.

MMMMM