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Recipe Name: Almond Tea Jelly Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 1

4 Ounce(s) 1/2 cup ground almonds
2 Tablespoon(s) 2 1/2 T ground rice
1/2 Pint(s) 1 1/4 cup milk
2 Tablespoon(s) 2 1/2 T sugar
1 Teaspoon(s) 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 Limited, 59 Grosvenor Street, London W1. ISBN 7064 0153
0. Produced by Mandarin Publications Limited, 22 Westlands Road,
Quarry Bay, Hong Kong. Posted by Stephen Ceideberg; May 19 1992.

Nutrition (calculated from recipe ingredients)
Calories: 920
Calories From Fat: 537
Total Fat: 63.9g
Cholesterol: 19.5mg
Sodium: 118.5mg
Potassium: 1156.4mg
Carbohydrates: 66.5g
Fiber: 12.4g
Sugar: 43.1g
Protein: 32.5g

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