Title: Almond Beancurd Soup
Categories: Soup Dessert Chinese
Yield: 12 Servings
| BEAN CURD |
| 1/4 | oz | Agar |
| 3 | c | Water |
| 1/4 | c | Evaporated milk |
| 1/2 | ts | Almond extract |
| 1/2 | c | Sugar |
| BROTH |
| 1 1/2 | c | Sugar |
| 6 | c | Water |
| 1/2 | ts | Almond extract |
| 6 | oz | Canned fruit |
Lightly rinse agar in cold water. Add to the water called for under
"bean curd" and soak 30 minutes. Pour mixture into pan and heat until agar
dissolves. Add evaporated milk, almond extract and sugar and stir to
dissolve. Pour into shallow dish and allow to cool. Cut into bite sized
pieces when set.
Bring ingredients listed under "broth" to a boil and cook until sugar
dissolves. Let cool, add "bean curd" and fruit and serve.
Milk may be added to broth if desired.
Source: Chinese Snacks by Huang Su-Huei, Wei-Chuan Publishing Co.
(1976) No discernable ISBN number.