Chinese Sweet Almond Dessert Soup (with Egg White)- 杏仁露
Course: Dessert
Cuisine: Chinese
Prep Time: 5 minutesminutes
Cook Time: 16 minutesminutes
Soaking: 2 hourshours
Total Time: 2 hourshours21 minutesminutes
Servings: 4serving as dessert
Calories: 399kcal
Author: Marvellina
Creamy, smooth, and lightly sweetened Chinese sweet almond dessert soup (tong sui) is a perfect light and nutritious dessert to satisfy that craving for sweet without overdoing it. This is my childhood favorite dessert that mom made on a weekly basis.
Rinse the glutinous rice in water and discard water. Soak the almonds and rice in water, enough to cover them, for at least 2 hours up to overnight. If you plan to soak overnight, keep them in the fridge especially if the weather is warm where you are
Discard the soaking liquid. The American almonds I used still have skin-on and they are easily peeled off after soaking. You can leave the skin on (for extra fiber), the end result will be slightly brownish soup, if you are okay with that
Blend:
Put the almonds and rice in a blender. Pour in 900 ml of water. I use Vitamix, which is a very powerful blender and it blends them really smoothly
Transfer this into a cheesecloth and squeeze the milk out. You will be left with the pulp. I did not throw them away. I thought it's such a waste. I keep them and cook them into a porridge ;)
Cook:
Transfer the milk into a heavy-bottom pot. Add rock sugar pieces and pinch of salt, and stir over low heat. The milk will thicken (because of the rice). So keep stirring to prevent catching at the bottom. Let it gently simmer for 15 minutes
Beat the egg whites until foamy. Gradually, with one hand keep stirring, pour in the egg whites a little bit at a time and keep stirring. It's okay if you see small lumps of egg whites in there, they are supposed to be there, you just don't want huge chunks of egg whites in the soup, unless that's what you want :)
Serve:
Serve them warm or chilled. I love them chilled in the summer and warm in the winter
Leftovers:
Leftovers can be kept in the fridge for about 3 days