ALMOND JELLY
This is one of my favorite desserts that I get when I go to a Chinese restaurant. With this recipe, it is easy to make it in the comfort of your own home! Serve with some canned fruit cocktail with syrup or just some fresh fruit! It's such a refreshing dessert to enjoy and a very good change from plain gelatin.
Provided by YELLOWMNM81
Categories World Cuisine Recipes Asian Chinese
Time 3h10m
Yield 6
Number Of Ingredients 6
Steps:
- Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
- Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 28.8 g, Cholesterol 6.5 mg, Fat 1.6 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 39.1 mg, Sugar 28.8 g
ALMOND PUDDING
This is a milk pudding that is served in India at open houses or for dessert. To keep a "skin" from forming on the top of the pudding while it is cooling, carefully place a piece of clear plastic wrap or waxed paper directly on the surface of the hot pudding. After the pudding has cooled, remove the paper and spoon the pudding into dessert dishes. Chilling time is not included in cooking or prep time.
Provided by breezermom
Categories Dessert
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
- Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
- Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.
Nutrition Facts : Calories 288.9, Fat 13.6, SaturatedFat 5.9, Cholesterol 34.2, Sodium 149.6, Carbohydrate 33.1, Fiber 1.8, Sugar 14.7, Protein 10.5
CHINESE ALMOND COOKIES
Each Christmas, my mother baked these Chinese almond cookies and stored them in clean coffee cans. When she passed away, I started giving our kids a can of these sentimental sweets. (Traditional Chinese almond cookies typically use lard, but butter is a great substitute if you don't have lard on hand.) -Jane Garing, Talladega, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, baking soda and salt; gradually add to creamed mixture. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a fork. Sprinkle with almonds, pressing to adhere as needed. In a small bowl, beat egg white and water. Brush over cookies. , Bake until edges and bottoms are lightly browned, 14-16 minutes. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 67 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 67mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE ALMOND PUDDING
This is a quick and delicious snack you can whip up when you're craving chocolate. Dollop with whipped cream and raspberry sauce and serve warm. YUM!
Provided by JOSIE
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.
Nutrition Facts : Calories 104.2 calories, Carbohydrate 19.2 g, Cholesterol 28.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 34.7 mg, Sugar 15.5 g
CHINESE ALMOND PUDDING
Can be served warm but best chilled until firm and serve with fresh mango or fresh/canned lychees. This dish is gluten free (glutinous rice flour does not contain gluten). A heavy based saucepan is a must for this recipe for the heat to be conducted evenly. A time consuming recipe.
Provided by Jubes
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- 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.
- Gradually add the sugar and stir until dissolved.
- Pour the mixture into 6 small Chinese rice bowls.
- Chill slightly and refrigerate for 3 hours, or until firm. Serve with fresh or tinned fruit. Mango or lychees work well.
- NOTE: Cooking time does not include chilling time.
Nutrition Facts : Calories 269.3, Fat 11.9, SaturatedFat 3, Cholesterol 14.2, Sodium 50.2, Carbohydrate 35.1, Fiber 2.2, Sugar 17.4, Protein 7.5
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25 TRADITIONAL CHINESE DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
4.7/5 (32)Estimated Reading Time 6 minsCategory Desserts, Recipe RoundupPublished Dec 3, 2020
- Almond Jelly. Almond jelly is one of the simplest and most popular Chinese desserts. Made with almond-flavored gelatin and fruit salad swimming in a sweet syrup, it’s a light treat to cleanse the palate.
- Egg Tarts. Smooth and creamy egg custard is nestled in a flaky and buttery puff pastry. These bite-sized treats are sinfully delightful. I remember visiting Macau a few years ago and snacking on egg tarts as I walked along its cobblestone streets.
- Soy Milk Pudding. Soy milk pudding is an incredibly soft and silky pudding made with soy milk and soy bean flour. Gelatin or agar is added to get that lovely velvety consistency.
- Pineapple Tarts. Sweet and tangy pineapple filling gets nestled in a soft and flaky puff pastry. These pineapple tarts are a tropical masterpiece! The combination of refreshing pineapple jam and melt-in-your-mouth crust is to die for!
- Red Bean Cakes. Red bean cakes are originally from Japan, but over the centuries, they haves made their way through Taiwan. Also called as car wheel cakes, they are round and stuffed with a sweet red bean paste filling.
- Chinese Fried Dough. Chinese fried dough, crullers, or youtiao, is not just a popular dessert, but a breakfast dish as well. This bread is soft, chewy, and downright delicious.
- Chinese Sweet Potato Ginger Dessert Soup. This sweet soup is the perfect way to warm you up on a cold day. Chinese dessert soup is a traditional dish loaded with sweet potatoes, dates, and flavored with sugar and ginger.
- Bubble Tea. More commonly known here in the States as boba, bubble tea or milk tea is a sweet refreshing beverage that originated from Taiwan back in the 80s.
- Fried Milk. Fried milk is a rich and creamy snack that I can eat all day. Sure, it’s fattening, but also, who cares? It’s so good, it’s worth the calories!
- Almond Cookies. Sure, chocolate chip cookies will always take the number one spot in the world’s best cookies, but it’s also nice to explore new flavors from time to time.
ALMOND TOFU (ALMOND PUDDING, 杏仁豆腐)
From omnivorescookbook.com
Reviews 7Category DessertCuisine AsianTotal Time 10 mins
- (1) Bring 1 cup almond milk to a boil. Turn off heat and add the gelatin. Stir until dissolved completely.
- (3) Add the remaining 1 cup almond milk and stir to mix well. Pour the mixture through a fine sieve into a 8”x8” (20x20cm) baking pan. Place in the fridge until set, 1 hour or so.
- (4) Meanwhile, prepare the strawberries. Quarter the strawberries and mix them with the remaining 1 tablespoon sugar. Cover with plastic wrap and transfer to the fridge to macerate.
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