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Chinese Almond Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.215
Energy (kCal)2299.22
Carbohydrates (g)29.158
Total fats (g)237.947
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using a heavy based saucepan,combine the rice flour and the ground almonds. Slowly add the water to form a thick, smooth paste. Add a little more water if necessary. Stir in the milk until smooth. | 2. Place the saucepan over a low heat and cook, stirring very frequently, for about 75 minutes. The mixture should then be thick and smooth. Be very careful that the mixture does not stick during this stage. | 3. Gradually add the sugar and stir until dissolved. | 4. Pour the mixture into 6 small Chinese rice bowls. | 5. Chill slightly and refrigerate for 3 hours, or until firm. Serve with fresh or tinned fruit. Mango or lychees work well. | 6. NOTE: Cooking time does not include chilling time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond 1 cup ground 1927.12 0.0 0.0 218.0
    glutinous rice flour 1/2 cup - - - -
    water 1/3 cup 0.0 0.0 0.0 0.0
    milk 2 1/2 cups 372.1 29.158 19.215 19.947
    caster sugar 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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