smooth as silk almond paste dessert 滑不留口的蛋白杏仁糊

Recipe adapted from Christine’s Recipes

Ingredients (serves 3)

150g raw almond
800ml water + additional water to soak almonds
40g white rice
40g rock sugar
1 egg white

食材（可做三小碗）

杏仁 150克
水 800毫升＋另加泡浸水量
白米 40克
冰糖 40克
蛋白 1颗

Directions/做法

– soak almonds in tupperware over night * i soaked mine for 2 nights. place tupperware in fridge if weather is warm
杏仁摆入保险盒以水浸泡一夜＊我浸泡了两晚。如果天气热，请将保险盒冷藏

– soak rice for an hour. meantime, boil 800ml of water, and cool to room temperature
白米泡水一小时。浸泡当儿，将 800毫升的水煮开后，放凉、待用

– drain water from almonds and wash it again. remove skin
杏仁沥干水份，再次冲水，去外衣

– place almonds, rice and water into food processor and process till fine. sift mixture through cheese cloth
杏仁、白米和水摆入食物搅拌器打烂、过筛隔渣

– pour mixture into a saucepan and warm it over medium heat for 15 mins, stirring constantly. add in rock sugar and cook till sugar melts completely. remove saucepan from stove and stir in egg white. serve hot or chill as preferred
倒入小锅，以中火加热 15分钟、中间不停搅拌。加入冰糖，煮至冰糖融化后离火。加入蛋白，搅拌均匀即可趁热享用。也可随意冷藏后享用

i am submitting this post to Best Recipes for Everyone April 2015 Event Theme: Fun with Almonds by Fion of XuanHom’s Mom and co-hosted by Doreen of My Little Favourite DIY

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