Hsing Jen Cha
Balance of flavours, textures colors and cooking methods plays a very important part in Asian cuisine. This dessert uses two of the original products of Asia, almonds that became established in Asia before spreading westward to the middle-east and Mediterranean countries, and rice which was domesticated 7000 BC in the Yangtze river valley in China.
Note that the rice and almonds need to be soaked overnight.
Serves 4 :
- 200g Pearl Rice.
- 100g Almonds, skinned.
- 590 ml Water.
- 6 tablespoon Sugar.
- 1/2 teaspoon of Bitter almond essences.
- 1 pod of Cardamon, pounded.
- 12 Whole almonds, whole, skinned and toasted.
There it goes, Drain the rice and the almonds and grind them in a food processor. Then place this mix in a heavy pot with the sugar, almond essence, cardamon and the water and cook gently for 30-40 minutes, stirring constantly.
Let to infuse for 5 minutes and serve lukewarm topped with the toasted almonds.
"Our lives are not in the hands of the Gods, but in the lap of our cooks"
Lin Yutang
Vegetarian/ Vegan/ Dairy free/ Gluten free.
Contains nuts.
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