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Ingredients
- Serves 4-6 people
70 g almond slivers (skins removed)
250 g cooking cream
2 pc dried snow fungus
80 g rock sugar
60 g corn starch
0.5 g salt
600 ml water
Recipe Courtesy of
Ann Lian
Ann Lian
Almond Pudding with Snow Fungus & Goji Berries
Sweet dessert soups are often a favorite for many people as they’re not only refreshing but also full of healthy herbs and ingredients. Ann’s Almond Pudding with Snow Fungus and Goji Berries is an innovative twist on a sweet Chinese dessert soup turned into a pudding. Silky soft with a bit of bite from the goji berries and chopped almond bits, it’s great for tea time or even as a post-meal treat at a festive Chinese New Year gathering.
- Easy
- 10 min
- 150 min
- 15 min
- 4 steps
- 7 Ingredients
- Easy
- 4 steps
- 7 Ingredients
- 10 min
- 150 min
- 15 min
Instructions
-
Preparing the snow fungus
- Soak the dried snow fungus overnight in clean water to rehydrate it.
- In a pot of 300ml worth of boiling water, boil the snow fungus for about 2 minutes to soften it.
- After 2 minutes, strain the snow fungus and set aside.
-
Preparing the almonds
- In a blender add 50g of the almond slivers and 100ml water. Blend the almonds to extract the almond milk.
- To the blender, add another 200ml water. Blend for another minute. This makes the almonds easier to strain.
- Using a sieve, strain the almond milk to remove any lumps.
- Wash the blender to remove any almond residue.
-
Preparing the almond pudding
- Into the blender, add the strained almond milk and the snow fungus.
- Blend for 2 minutes.
- Pour out about 100ml of the almond milk into a bowl. Add the corn starch and whisk to combine until there are no lumps. Set aside.
- Into a pot on medium-low heat, pour the rest of the almond milk.
- Add the cooking cream and rock sugar to the pot. Stir to combine and make sure the rock sugar melts down completely.
- After the rock sugar has melted, add the corn starch mixture to the pot, a little at a time, stirring to combine.
- Add the 0.5g salt.
- The almond mixture will start to thicken. It is fully cooked when you no longer see bubbles coming up to the surface.
- Chop up the remainder 10g of almond slivers.
- Add 5g of the chopped almonds to the pot. Stir to combine
| You may substitute cooking cream with coconut milk.
| You may substitute rock sugar with granulated white sugar.
-
Setting the almond pudding
- In a baking tray, spread out the goji berries into an even layer at the bottom of the tray.
- Add the remainder of the chopped almonds to the bottom of the baking tray. This adds texture to the pudding.
- Pour in the almond mixture into the tray. Use a spatula to make sure the surface is as even as possible.
- Cover the surface of the almond mixture with plastic wrap. Pat the plastic wrap gently onto the surface of the almond mixture. This ensures the pudding does not develop a skin as it sets.
- Put the baking tray in the fridge to set for a minimum of 2 hours. If you have time, let it set for 3 hours or more.
Plate and Serve!
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