Bird’s Nest with Almond Cream
Serves 2
Cooking Duration:
1 hour 30 minutes
Ingredients
  • 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)

Cooking
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into small strands with your hands, and rinse with fresh water.
  3. Soak almonds and glutinous rice for 30 minutes in 900ml warm water, then drain.
  4. Transfer mixture to a blender, and add 100ml warm water.
  5. Blend until smooth. Gradually add remaining 380ml water and blend for another 2 minutes.
  6. Filter the mixture through a cheese-cloth or a coffee strainer. Discard the pulp.
  7. Pour strained mixture and bring to a boil.
  8. Reduce to low heat, and simmer for 5 minutes. Stir constantly to prevent burning.
  9. Keep almond cream warm or, if preferred, it can be served chilled.
  10. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot.
  11. Place soaked Bird's Nest into the internal pot and add 100ml water for each piece of Bird’s Nest.
  12. Cover the double boiler, and bring to a boil.
  13. 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.
  14. Add the cooked Bird’s Nest (which will have absorbed the cooking water to achieve a pudding-like consistency) to the almond cream.
  15. Add sugar (for taste).
  16. Serve hot or chilled.
Bird’s Nest with Almond Cream
Serves 2
Cooking Duration: 1 hour 30 minutes
Ingredients
  • 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)

Cooking
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into small strands with your hands, and rinse with fresh water.
  3. Soak almonds and glutinous rice for 30 minutes in 900ml warm water, then drain.
  4. Transfer mixture to a blender, and add 100ml warm water.
  5. Blend until smooth. Gradually add remaining 380ml water and blend for another 2 minutes.
  6. Filter the mixture through a cheese-cloth or a coffee strainer. Discard the pulp.
  7. Pour strained mixture and bring to a boil.
  8. Reduce to low heat, and simmer for 5 minutes. Stir constantly to prevent burning.
  9. Keep almond cream warm or, if preferred, it can be served chilled.
  10. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot.
  11. Place soaked Bird's Nest into the internal pot and add 100ml water for each piece of Bird’s Nest.
  12. Cover the double boiler, and bring to a boil.
  13. 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.
  14. Add the cooked Bird’s Nest (which will have absorbed the cooking water to achieve a pudding-like consistency) to the almond cream.
  15. Add sugar (for taste).
  16. Serve hot or chilled.
Cooking Duration: 1 hour 30 minutes
Bird’s Nest with Almond Cream
Serves 2
Ingredients
  • 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)

Cooking
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into small strands with your hands, and rinse with fresh water.
  3. Soak almonds and glutinous rice for 30 minutes in 900ml warm water, then drain.
  4. Transfer mixture to a blender, and add 100ml warm water.
  5. Blend until smooth. Gradually add remaining 380ml water and blend for another 2 minutes.
  6. Filter the mixture through a cheese-cloth or a coffee strainer. Discard the pulp.
  7. Pour strained mixture and bring to a boil.
  8. Reduce to low heat, and simmer for 5 minutes. Stir constantly to prevent burning.
  9. Keep almond cream warm or, if preferred, it can be served chilled.
  10. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot.
  11. Place soaked Bird's Nest into the internal pot and add 100ml water for each piece of Bird’s Nest.
  12. Cover the double boiler, and bring to a boil.
  13. 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.
  14. Add the cooked Bird’s Nest (which will have absorbed the cooking water to achieve a pudding-like consistency) to the almond cream.
  15. Add sugar (for taste).
  16. Serve hot or chilled.
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