Skip to main content
logo
Food Advertising by

Chinese Almond Tea ~ 杏仁茶


As the name implies, I've used  Chinese almonds to make this Chinese Almond Tea.  Chinese almonds are divided into two types, one is sweet  South almonds  (南杏)  and the other is bitter North (北杏) almonds.  The bitter almonds have a very distinctive scent which may be sweet smelling to some but ill-scented to others.  These almonds are not the same  kind of almonds that we use for baking, cooking and snacking.  They are in fact 'Apricot kernels' and are only available at the Chinese medicinal stores.  The bitter almonds  have a mild toxicity and cannot be eaten raw, only upon cooking or roasting can they be consumed.  These almonds help to relieve heatiness and soothes coughs.  The ratio to this recipe is 4 sweet almonds to 1 bitter almond.  Rice or glutinous rice was added to the recipe and I was thrilled to be rewarded with a silky smooth, sweet smelling creamy tea  and most important is that all my family members relish the sweet scent of these almonds!












This tea is best paired with Chinese Churros aka 'You Tiao'. 
 I addd a wee pinch of salt into my bowl and it was absolutely Yum!


Recipe for Chinese Almond Tea  ~  杏仁茶       (adapted from  'here' )   Yield : 4 to 5 servings                                   

    Ingredients
  • 80 gm sweet almonds
  • 20 gm bitter almonds
  • 40 gm rice or glutinous rice
  • 40 gm rock sugar 
  • 1200 ml water  
  • pinch of salt  (optional)
Method
  1. Wash the sweet and bitter almonds, rice thoroughly and place in a container.  Soak with 600 ml water.  Cover and keep in the fridge, overnight.
  2. Pour out the above into a liquidiser together with the water and blend till fine.  Place a muslin or a very fine cloth over a sieve and place this over a pot to catch the juice.   Strain the juice from the pulp as much as possible.  
  3. Put the pulp back into the liquidiser, add 150 ml of water, and blend.  Strain the juice from the pulp.  Scoop up the pulp, add another 150 ml of water and blend again.  Strain the juice from the pulp for the last time.   
  4. Finally, squeeze out as much juice as you can from the pulp.  Discard the pulp.  
  5. Pour the juice into a pot, add in the remaining 300 ml water, cook over medium heat, stirring continously to avoid a skin forming at the bottom.  Add in the rock sugar, simmer till dissolved.   Add in more water if a thinner consistency is preferred.  Fine tune to desired taste.  
  6. Ladle onto serving bowls.   Serve hot or warm. You may opt to add in a tiny pinch of salt.
Note :  Once cooled, the tea will thicken and you can add water to dilute and reheat it.





I am submitting this to  Best Recipes For Everyone, April 2015, event theme 'Fun with Almond' organised by  Fion of XuanHom's Mom Kitchen Dairy and hosted by 
Doreen of  'My little favourite  DIY'

Comments

  1. Chinese almond tea with "you tiao"...? Hmmm...sounds very interesting... I like "you tiao" so I think I want to try this.

    ReplyDelete
    Replies
    1. Yes, give it a try, but make sure you like the smellof the almonds.

      Delete
  2. I like this traditional type of almond tea. So good with some 'you tiao'! Thanks for sharing, Cheah :)

    ReplyDelete
  3. Hi Cheah, this almond tea paired well with 'you tiao'.

    ReplyDelete
  4. I want one large bowl with some you tiao! Mouthwatering!

    ReplyDelete
  5. Hi Cheah,
    This is a comfort breakfast!
    I would like to have a bowl with 'you tiao' too.
    Thanks for sharing this to BRFE.
    mui

    ReplyDelete
  6. Well, I certainly learned something new today! Never tried this before and it looks amazingly yum with the 'you tiao'. ^.^

    ReplyDelete
    Replies
    1. Oh, I used to have it at the 'tong sui' stall with my mum and it was soooo cheap, those days, 10 cents for a bowl! Those days are long gone....

      Delete
  7. Hi Soke Hah, this is my most favourite hot dessert. With Yu Char Koay, hahaha! I never say 'No'. Thanks for sharing this recipe. Will definitely try this out.

    ReplyDelete
    Replies
    1. Yes, I like it served hot too..... will look forward to your post,Kimmy!

      Delete
  8. I always thought that almonds are just almonds :D had no idea there are different almonds

    ReplyDelete
    Replies
    1. Oh yes, there are different types of almonds, like what I mentioned above, the bitter ones are toxic if eaten raw.

      Delete
  9. Looks delicious, i bet it's good to go in this rainy season
    [email protected] Chef

    ReplyDelete
  10. I just discovered your blog now. I would like to try making this chinese almond tea. How long does took you to make?
    -raine

    ReplyDelete
  11. Are you aware of the fact that the story of tea began from China and is still continuing? I want to share more interesting Chinese tea info through my blog, so I like you to visit Teasenz.com

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mung Bean Cake ~ 绿豆糕

These Mung Bean Cakes are made with split mung beans and they can pass off as mooncakes as they are shaped using the plunger moulds for mooncakes.  I find these mung bean cakes refreshing and not so heavy as mooncakes and they are a perfect match with a cup of hot Chinese tea.




Mung Bean Cake  ~   绿豆糕
Ingredients
300 gm split mung beans30 gm Crisco shortening70 ml vegetable oil100 gm organic cane sugar1.1/2 Tbsp honeyabout 100 gm red bean paste1/2 tsp matcha powderpinch of saltpandan leavesMethod Wash and soak the mung beans with 700 ml water, overnight.Next day, rinse the mung beans and cook it in a rice cooker with about 1 inch of water covering the mung beans.  (I used the 'congee' function of the rice cooker).Put the cooked mung beans in a blender and blend till fine with 120 ml water.Heat up a non-stick pan with shortening and once melted, pour in the blended mung beans.  Keep stirring on medium heat and then add in vegetable oil.  Once all the oil has been absorbed, add in h…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Milo Chiffon Cake ~ 美禄戚风蛋糕

Milo, a popular beverage of chocolate and malt powder is the key ingredient in this Milo Chiffon Cake.   This light and moist chiffon is enhanced with an addition of Nutella and can be served at any time of the day.  If you like more Milo, accompany it with a hot drink of this beverage.




Milo Chiffon Cake ~   美禄戚风蛋糕  (adapted from 'here' )
Ingredients
(A)  5 large egg yolks
       15 gm caster sugar
       45 gm vegetable oil
       100 ml milo (3 tsp milo powder + hot water to make 100 ml)
       1 heapful Tbsp Nutella - about 30 gm
       100 gm plain flour, sifted
       1 tsp vanilla

(B)
       5 large egg whites
       45 gm caster sugar )   Mix together
       1 Tbsp cornflour     )

Method
Combine hot milo and nutella, mix well, set aside to cool.Combine sugar with cornflour, mix till well combined.Beat egg yolks with sugar, gradually add in oil, milo mixture and vanilla.  Mix till well combined.Sift flour into the egg yolk mixture and mix well.In a clean bowl, beat egg whites…