I still vividly remember how she does it. It was definitely a long and tiring process but the result was worth every effort put in.
When my granny is in no mood to prepare this herself, I remember she will bring me along to
Those days, the quality of food is so much better. No short cut and no substitute! Totally authentic!
Thus I am always seeking such desserts, hoping that I can find a true and decent seller that will not cut corners in replicating these desserts.
Last week, I went to a mall near my place. A little snack kiosk just outside the supermarket. While hubby ordered the glutinous rice balls, I had Almond Cream. A total regrets because it is laden with starch and flavouring. For the price of S$2 for half a bowl, I felt cheated.
Anyway, that really prompted me to replicate this dessert at home. Purchase some 楠杏 (sweet) and 北杏 (bitter) and got myself busy surfing for a recipe. I was surprised at those recipes posted on the net.
Some even had an equal amount of both almonds. Do you know that 北杏 can only be consumed in small quantity as it is toxic? Making almond cream using mazipan was hilarious.
Finally mommy dearest is home from her line dance .... so gotten the tips from my sifu and tada…. This is my homemade Almond Cream 杏仁糊. Now I am a happy woman that don't have to eat crappy dessert anymore.
Given a bowl to my friend L and she shared it with her colleagues and all gave a thumbs up. Yea!
What you need:
(ingredients best purchase from medical halls)
200g 楠杏(sweet) (soaked overnight)
50g 北杏 (bitter) (soaked overnight)
40g rice (soaked overnight)
4 cups water (you can adjust this to the consistency you like)
Rock sugar to taste
2 tbsp gluntinuous rice flour + 4 tbsp water (if you like it thicker)
Grind the almonds and rice in a blender with 2 cups water.
Pour into a muslin cloth and squeeze out the juice.
Put into a pot and add the remaining water.
Bring to a boil and add sugar to taste.
Boil till it foamed and reduce heat to a simmer. Let it simmer for 20 mins.
Add in glutinous rice mixture, keep stirring till it thickens. (if you don't like to thick, reduce the mixture to half).