120 g skinned almonds
120 g butter (softened and diced)
2 tbsp icing sugar
4 tbsp caster sugar
225 g glutinous rice flour
190 ml room temperature water
ginger soup:
2 large pieces of old ginger (peeled and sliced)
100 g rock sugar or white sugar
2 pandan leaves (knotted)
Separate between bowls and pour the hot ginger soup over.