1. 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. 2. 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. 3. Gradually add the sugar and stir until dissolved. 4. Pour the mixture into 6 small Chinese rice bowls. 5. Chill slightly and refrigerate for 3 hours, or until firm. Serve with fresh or tinned fruit. Mango or lychees work well. 6. NOTE: Cooking time does not include chilling time. ---------------------------------------------------------------------------
Nutrition
Ingredients
