Chinese Almond Pudding Recipes

CHINESE ALMOND PUDDING

Can be served warm but best chilled until firm and serve with fresh mango or fresh/canned lychees. This dish is gluten free (glutinous rice flour does not contain gluten). A heavy based saucepan is a must for this recipe for the heat to be conducted evenly. A time consuming recipe.

Provided by Jubes

Categories Dessert

Time 2h

Yield 6 serving(s)

Number Of Ingredients 5

Chinese Almond Pudding image

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.

Nutrition Facts : Calories 269.3, Fat 11.9, SaturatedFat 3, Cholesterol 14.2, Sodium 50.2, Carbohydrate 35.1, Fiber 2.2, Sugar 17.4, Protein 7.5

Ingredients

1 cup ground almonds
1/2 cup glutinous-rice flour
1/3 cup water
2 1/2 cups milk
1/2 cup caster sugar (superfine sugar)

ALMOND PUDDING

This is a milk pudding that is served in India at open houses or for dessert. To keep a "skin" from forming on the top of the pudding while it is cooling, carefully place a piece of clear plastic wrap or waxed paper directly on the surface of the hot pudding. After the pudding has cooled, remove the paper and spoon the pudding into dessert dishes. Chilling time is not included in cooking or prep time.

Provided by breezermom

Categories Dessert

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Almond Pudding image

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.

Nutrition Facts : Calories 288.9, Fat 13.6, SaturatedFat 5.9, Cholesterol 34.2, Sodium 149.6, Carbohydrate 33.1, Fiber 1.8, Sugar 14.7, Protein 10.5

Ingredients

4 cups milk or 4 cups light cream
2 tablespoons long grain rice
1/4 teaspoon ground cardamom
1/4 cup sugar
1/4 cup almonds or 1/4 cup pistachio nut, toasted and chopped
2 teaspoons rose water (optional)
ground nutmeg
12 strawberries

ALMOND JELLY

This is one of my favorite desserts that I get when I go to a Chinese restaurant. With this recipe, it is easy to make it in the comfort of your own home! Serve with some canned fruit cocktail with syrup or just some fresh fruit! It's such a refreshing dessert to enjoy and a very good change from plain gelatin.

Provided by YELLOWMNM81

Categories World Cuisine Recipes Asian Chinese

Time 3h10m

Yield 6

Number Of Ingredients 6

Almond Jelly image

Steps:

Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 28.8 g, Cholesterol 6.5 mg, Fat 1.6 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 39.1 mg, Sugar 28.8 g

Ingredients

1 cup water
2 (.25 ounce) envelopes unflavored gelatin powder
1 cup water
2 cups milk
¾ cup sugar
1 ½ teaspoons almond extract

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