It was thick and full of almond taste. Unlike some cheap stuff we get elsewhere.
Was telling my aunt about this and she told me it is easy to make. She even cooked it for me during my recent trip last year. Here is how she does it.
Perfect when I am trying to get rid of some of the egg whites and also at the same time, nourish the lungs.
What you need:
yield : 6 - 8 serving
300g sweet apricot kernel 南杏
30g bitter apricot kernel 苦杏
1500ml water
120g - 160 egg white, whisk lightly
½ cup jasmine rice
Method:
Soak apricot kernel and rice overnight.
Blitz 150 apricot kernel with 375ml water for 1 min.
Blitz second batch of 150g aprioct kernel with 375ml water for 2 mins.
Sieve into a pot using a muslin cloth for best texture.
With med heat, bring to boil the almond tea, stirring constantly.
Add in rock sugar and stir until sugar dissolved.
Slowly whisk in beaten egg white.
Remove from heat and serve.
Enjoy!
