Sweet Almond Pudding with Dates
Submitted by marine
Silky Chinese almond pudding made with rice flour, almond powder, and sliced dates. Served warm with a melted ice cream consistency, this elegant dessert comes together in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis is xìngrén dòufu’s warm, comforting cousin.
Rice flour and almond powder get whisked into a smooth paste, then slowly heated with milk until the mixture thickens into something silky and cloud-like.
Sliced dates folded in at the very end add pockets of caramel sweetness that play off the subtle nuttiness of the almond.
The texture you’re after is loose, almost like melted ice cream. If it gets too thick, just splash in a bit more milk.
Kitchen Tips
- Stir constantly. This is not the time to multitask. Rice flour scorches and lumps fast if you look away.
- Make the base ahead. The first stage can be refrigerated until dinner, then reheated with the sugar and dates just before serving.
- Serve in small bowls. This is rich and meant to be savored, not gulped. Small portions feel luxurious.
- Try it with a drizzle of honey or a sprinkle of toasted almond slivers on top for extra crunch.
Ingredients
Directions
In small bowl, mix rice flour and almond powder; add cold water a little at a time to make a thick, smooth paste.
Thin further with ½ cup of milk.
Pour into heavy saucepan, add remaining milk, and slowly heat to just under boiling, stirring constantly.
Keep stirring to prevent lumping and burning.
Turn off heat, cover and remove to cool place.
You can prepare this first stage anytime ahead of dinner, keep covered and 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 and serve hot.
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