雪耳生磨杏仁露 Almond Tea

今次返香港大量入了中式懷舊食譜。回來後决定來一次中式糖水(美食): 雪耳生磨杏仁露!  返來溫哥華後啲Heat 太勁太dry了!要潤一潤!

Recipe: serves 3-4
Ingredient
100g Long Huang Almond (Jumbo Apricot Kernels) 南杏
10g Bitter Chinese Almond (Bitter Apricot Kernels)北杏
2Tbsp rice
120g Rock sugar (I feel this amount is too sweet, I put less)
625ml water
250 ml evaporated milk or milk
2 snow fungus
Directions:

1. Rinse Long Huang almond, bitter Chinese almond and plain rice. Soak in water for 1 hour. Drain. Pour into blender. Add 2 measuring cups water. Blend with high speed to fine mush. Sift with strainer or cloth bag. Squeeze liquid.
2. Soak snow fungus in water until expanded. Rinse. Remove stems and tear fungus into small florets.
3. Bring reamining 2 measuring cups of water to boil in pot. Add snow fungus. Cook for 5 minutes. Add milk, almond liquid and rock sugar. Cook over medium low heat until rock sugar dissolves. Taste soup. Serve.