Chinese Almond Soup 杏仁糊

Chinese Almond Sweet Soup 杏仁糊

Ingredients 材料：

Rice Milk 米浆:

Brown Rice 糙米 – 30g

Water 水 – 50g

Almond Milk 杏仁浆：

South Apricot Kernels 南杏 – 80g

North Apricot Kernels 北杏 – 20g

White Fungus 雪耳 -20g

Dried Lily Bulb 百合 – 10g

Water 水 – 1200g

Agave Nectar 龙舌兰蜜 – 适量

Method 做法：Chinese Almond Sweet Soup

Step 1 – Preparing Rice Milk 准备米浆

-      Wash and soak brown rice for 1 hour.

        将糙米洗干净后浸泡1小时。

-      Discard water.  Keep the soaked rice in freezer for 1 hour.

        去水。把浸泡了的糙米静置在冷冻库一小时。

-      Blend the cold rice with 50g of water to make rice milk.

        冷米加入50g的水搅拌成米浆。

Step 2 – Preparing Apricot Milk

-      Soak south & north apricot kernels, dried lily bulbs and white fungus separately overnight.

        将南，北杏, 百合和雪耳分别浸泡隔夜去水。

-      Cook white fungus for a few minutes.

        将雪耳煮几分钟。

-      Blend all the soaked ingredients with water in 2 batches.

        把所有已浸泡过的食材加入水分两次搅拌至碎。过筛。

-      Cook the above mixture over low-medium flame.  Gradually mix in rice milk.  Keep stirring until 

        thicken.

        用中小火把以上的杏仁浆慢煮。分次加入米浆。慢慢搅拌至浓稠。