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anyone have a from scratch recipe for Chinese almond tea/soup dessert ("hung yun tsa" in Cantonese)?

l
little.tiger Aug 17, 2010 01:00 PM

I have not been successful searching for one...my searches keep turning up stuff like almond jelly/dau fu. Thanks for any leads!

  1. buttertart Aug 18, 2010 10:29 AM

    Seems to me the Wei Chuan "Chinese Snacks" has a recipe for this. I'll have a look tonight.

    4 Replies
    1. re: buttertart
      l
      little.tiger Aug 18, 2010 04:01 PM

      Thanks very much, buttertart. What do you think of the book as a whole?

      1. re: little.tiger
        buttertart Aug 18, 2010 04:53 PM

        I love it - there are recipes in it for things I've never seen covered otherwise. It's a great companion volume to the Chinere Cuisine and Chinese Cuisine II volumes. Unfortunately the recipe you're looking for isn't included - the one I had remembered is a sweet peanut soup. Sorry!

        1. re: buttertart
          l
          little.tiger Aug 19, 2010 10:16 AM

          Thanks for checking for me. I ordered the book from my local library.

          1. re: little.tiger
            content Jun 24, 2011 11:49 AM

            Hi little.tiger!

            Any luck searching for the almond soup dessert?

            I remember being served some hot from a soup tureen when I was young, with ice cubes floating in it to cool it down. =)

    2. lilham Jun 24, 2011 01:57 PM

      It's in Grace Young's The Wisdom of the Chinese Kitchen. It's a brilliant book with lots of traditional cantonese recipes.

      1. s
        smfan Jun 24, 2011 07:57 PM

        Have you tried yahoo hong kong blog? I am assuming you can read traditional chinese.

        1. Antilope Jun 24, 2011 08:51 PM

          Chinese Sweet Almond Tea dessert, three recipes with variations:
          http://www.recipesecrets.net/forums/r...

          1. s
            smfan Jun 25, 2011 07:58 AM

            I dig out my cookbook. The recipe for Cantonese Almond Tea with Egg White and White Fungus: big "south"chinese almond 150G, "north" chinese almond15g, 3 cups water, white fungus 8 g optional, egg white 1, Rock sugar. Soak almond in water for 5 hours then drain. Blend them with 2 cups of water in high speed. Using a cheese cloth to drain. Return the almond to the blender and add 1 cup of water. Repeat. Heat the almond water in pot. Add white fungus. Keep stirring. Add egg white at the end. Remove from heat. Enjoy

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