Bird’s Nest with Almond Cream
Cooking Duration: 1 hour 30 minutes
- 2 pieces Yan Yuan Bird’s Nest
- 4 premium red dates
- 120g sweet Chinese almonds
- 30g bitter Chinese almonds
- 50g glutinous rice
- 60g rock sugar (or according to taste)
- 900ml warm water (for soaking almonds)
- 480ml water (for cooking)
- 100ml water (for each piece of Bird’s Nest)
- Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
- Shred the soaked Bird’s Nest into small strands with your hands, and rinse with fresh water.
- Soak almonds and glutinous rice for 30 minutes in 900ml warm water, then drain.
- Transfer mixture to a blender, and add 100ml warm water.
- Blend until smooth. Gradually add remaining 380ml water and blend for another 2 minutes.
- Filter the mixture through a cheese-cloth or a coffee strainer. Discard the pulp.
- Pour strained mixture and bring to a boil.
- Reduce to low heat, and simmer for 5 minutes. Stir constantly to prevent burning.
- Keep almond cream warm or, if preferred, it can be served chilled.
- Prepare a double boiler by filling the external pot with water till it reaches half the
height of the internal pot.
- Place soaked Bird's Nest into the internal pot and add 100ml water for each piece of Bird’s Nest.
- Cover the double boiler, and bring to a boil.
- Once the water is boiling in the external pot, reduce to a low flame and continue cooking for 30-40 minutes. Avoid stewing for too long as Bird’s Nest may disintegrate.
- Add the cooked Bird’s Nest (which will have absorbed the cooking water to achieve a pudding-like consistency) to the almond cream.
- Add sugar (for taste).
- Serve hot or chilled.