CHINESE SWEET SOUPS: Sweet soups are staples as far as Chinese dessert is concerned. Hope you will try to make them at home.

SWEET SOUP WITH CHINESE ALMOND (APRICOT KERNEL) 杏仁糊:

 

 

 

 

4 oz. "sweet" apricot kernel****南杏                        

1 tbsp. plain apricot kernel****北杏

2 tbsp. rice                                                                  

5 cups water

5 oz. rock sugar                                                          

2 oz. evaporated milk

 

****both types of kernels, or Chinese almonds, are available in packaged form, in Chinese supermarket****

 

 

 

Soak both types of kernels in 1 cup water for several hours. If kernels have skin, blanch  in boiling water, drain and remove skin. Rinse rice and soak in ½ cup water for several hours, then blend in blender until smooth, strain and reserve.

 

Repeat process with kernel mixture in blender; then strain and set aside.

 

Bring remaining 3 ½ cups water to a boil and add rock sugar, cook over low heat, stirring constantly to dissolve. Add in kernel mixture, stirring and cooking over medium-low heat until mixture comes to the boil. Add in rice and continue cooking until sweet soup thickens, stirring continuously. Add evaporated milk and mix in well. Serve hot.

 

 

 

 

SWEET SOUP WITH PEANUTS花生糊---substitute kernels with 4 oz. peanuts. Roast peanuts in 300 degrees F oven for 15-20 minutes. Proceed as above.