Chinese Almond Pudding Recipes

Steps:

• Using a heavy based saucepan,combine the rice flour and the ground almonds. Slowly add the water to form a thick, smooth paste. Add a little more water if necessary. Stir in the milk until smooth.
• Place the saucepan over a low heat and cook, stirring very frequently, for about 75 minutes. The mixture should then be thick and smooth. Be very careful that the mixture does not stick during this stage.
• Gradually add the sugar and stir until dissolved.
• Pour the mixture into 6 small Chinese rice bowls.
• Chill slightly and refrigerate for 3 hours, or until firm. Serve with fresh or tinned fruit. Mango or lychees work well.
• NOTE: Cooking time does not include chilling time.

Steps:

• In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
• Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
• Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.