Recipe: serves 4
Ingredients
220g raw cashew nut
1/4tsp fine salt
3Tbsp rice
80g rock sugar
4 cups (1000ml)water
1 cup evaporated milk
Directions
- rinse raw cashew nuts. Cook in some boiling water (not within ingredient listing) with pinch of salt for 2-3 minutes. Dish up. Drain and blow dry.
- Heat some oil in wok over medium heat. Deep fry cashew nuts until golden brown. Dish up and pat dry with paper towels. (If you bought the cooked unsalted cashew nut, you can skip step 1 and step 2)
- rinse rice and soak in water for half an hour
- blend cashew nuts, rice, and 2 cups of water in blender to thick liquid. Sift in strainer or cheesecloth for 2 times until smooth.
- Bring remaining 2 cups of water to boil. Add cashew nut liquid and rock sugar Cook until rock sugar dissolves. Add 1 cup of evaporated milk. Keep stirring with wooden spoon. Simmer over low heat for 10-15 minutes.
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