Serves: 4
Total Calories: 143

5 tablespoons almond paste
1/3 cup rice flour
1/2 cup water
3 1/2 cups water
1/3 cup sugar
1 teaspoon almond extract
brown sugar

1. In a saucepan, blend almond paste, rice flour and water until smooth. Gradually stir in remaining water.

2. Then bring to a boil over medium heat, stirring constantly.

3. Add sugar and almond extract and cook, stirring, to dissolve. Then sprinkle lightly with brown sugar and serve hot, in small bowls.

VARIATION:
* Omit the rice flour and almond extract. Combine the almond paste with 4 cups water and beat until smooth, using an eggbeater or a blender. Strain into a pan through cheesecloth. Then heat until hot, but not boiling. Stir in the white sugar to dissolve. and serve.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 143
Calories from Fat: 39

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Sweet Dishes
Almond Cookies
Almond Float I
Almond Float II
Banana Gelatin
Eight Precious Pudding
Eight Precious Pudding: Fruit and Nut Combinations
Eight Precious Pudding: Sweetened Water
Ginger Soup
Ginger Soup: Dumplings
Glazed Chestnut Balls
Glazed Whole Chestnuts
Green Pea Pudding
Honeyed Apples
Honeyed Apples: Syrup Mixture A
Honeyed Apples: Syrup Mixture B
Honeyed Apples: Syrup Mixture C
Honeyed Bananas
Honeyed Crab Apples
Hot Lotus Tea
Peking Dust I
Peking Dust II
Peking Dust: Glazed Fruit
Pineapple Gelatin
Sesame Seed Cookies
Spiced Roasted Peanuts
Steamed Pears
Steamed Red Date Cake
Steamed Sponge Cake
Sugared Chestnut Balls
Sugared Walnuts
Sweet Almond Tea I
Sweet Almond Tea II
Sweet Almond Tea III
Sweet Grapefruit Tea
Sweet Orange Tea I
Sweet Orange Tea II
Sweet Peanut Soup
Sweet Pineapple Tea
Sweet Walnut Tea
Sweetened Water
Turkish Barley Pudding
Water Chestnut Pudding