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Title: Sweet Almond Pudding with Dates
Categories: Chinese Dessert
Yield: 4 Servings
| 1/3 | c | Sweet rice flour |
| 2 | tb | + 2 t almond powder |
| 1/2 | c | Cold water |
| 3 | c | Cold milk |
| 1/4 | c | Granulated sugar |
| 1/4 | c | Sliced pitted red dates |
| 3 | tb | Cold milk, if needed |
In small bowl, mix rice flour & almond powder; add cold water a little at a time to make a thick, smooth paste. Thin further with 1/2 cup of milk. Pour into heavy saucepan, add remaining milk, and slowly heat to just under boiling, stirring constantly. Keep stirring to prevent lumping & burning. Turn off heat, cover & remove to cool place. You can prepare this first stage anytime ahead of dinner, keep covered & refrigerated. Pudding should be finished just before serving.
Just before serving, reheat pudding, stirring constantly. When hot, add sugar a little at a time. Keep stirring. Add sliced dates. Cook just under boiling point for 1 minute. Add extra milk if pudding becomes too thick: it should have consistency of melted ice cream. Pour into individual bowls & serve hot.
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