Almond Beancurd Soup
chinese, desserts, soups
----BEAN CURD----
1/4 oz agar
3 cup water
1/4 cup evaporated milk
1/2 teaspoon almond extract
1/2 cup sugar
----BROTH----
1 1/2 cup sugar
6 cup water
1/2 teaspoon almond extract
6 oz canned fruit
: Lightly rinse agar in cold water. Add to the water called for under "bean curd" and soak 30 minutes. Pour mixture into pan and heat until agar dissolves. Add evaporated milk, almond extract and sugar and stir to dissolve. Pour into shallow dish and allow to cool. Cut into bite sized pieces when set. : Bring ingredients listed under "broth" to a boil and cook until sugar dissolves. Let cool, add "bean curd" and fruit and serve. : Milk may be added to broth if desired. : Source: Chinese Snacks by Huang Su-Huei, Wei-Chuan Publishing Co. (1976) No discernable ISBN number. From: Karl Lembke Date: 07 Dec 96 National Cooking Echo Ä
Yield: 12 servings