Traditionally made with ground apricot kernels, this Chinese almond pudding is made much easier by using commercial almond milk and spiking it with a little extra almond essence
- 1 litre almond milk
- 110 g (½ cup) sugar
- 18 g gelatine powder (see Note)
- 1 tsp natural almond essence
Ginger and palm sugar syrup
- 90 g (½ cup) grated palm sugar
- 55 g (¼ cup) sugar
- 5 thick slices ginger
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 3 hours
- Place the almond milk and sugar in a saucepan and stir over low heat until warm. Add the gelatine and almond essence and whisk until the sugar and gelatine are fully dissolved. Divide between 6 serving bowls and refrigerate for 3 hours or until completely set.
- Meanwhile, for the syrup, place the ingredients in a small saucepan with 250 ml (1 cup) water. Bring to the boil, stirring to dissolve the sugar, then simmer for 5 minutes. Remove from the heat and allow to cool to room temperature, then strain and refrigerate until ready to serve.
- To serve, spoon a little of the syrup over the puddings.
• To make this recipe vegan, use agar agar powder to set the mixture instead of gelatine.
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