Hong Kong-style Macaroon Tea (with Almond Tea Recipe) ~ Xiaomei Version

Hong Kong-style Macaroon Tea (with Almond Tea Recipe) ~ Xiaomei Version

by Guan Shu

4.7 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

I seem to have been poisoned by Xiaomei. Whenever I taste delicious, I want to try it with Xiaomei πŸ˜‚ this time πŸ‡²πŸ‡΄ play, I think this macaroon tea really likes, come back to remake hahaha!
I made two kinds, one with natural ingredients and the other with polished powder πŸ˜‰ I wrote them all, you can try both of them!
The natural ingredients version can’t be said to be more authentic, but many of my friends said it tasted delicious πŸ˜‹ and we made pure natural ingredients without additives. Southern almonds are also called sweet almonds, which are rich in protein and are nourishing for women. The effect of skin, the vegetable fat contained in it is not easy to gain weight, and it also has the effects of moisturizing dryness and nourishing the lungs, and it is also rich in nutrition πŸ₯³

Ingredients

Hong Kong-style Macaroon Tea (with Almond Tea Recipe) ~ Xiaomei Version

1. Soak the southern almonds and glutinous rice overnight, and then use a net pot to filter out the water.

Hong Kong-style Macaroon Tea (with Almond Tea Recipe) ~ Xiaomei Version recipe

2. Put the soaked almonds and glutinous rice, rock sugar and milk + water into the mixing bowl, cook for 30 minutes/100Β°C/speed 1, and then grind finely for 3 minutes/speed 5-10.
(First speed is 5 revolutions for about 10 seconds, then gradually increase to speed 10)
Ps: If it's just almond tea, it's ok at this step. You can enjoy it while it's hot or refrigerated!

Hong Kong-style Macaroon Tea (with Almond Tea Recipe) ~ Xiaomei Version recipe

3. Open the lid of the measuring cup, 20 seconds/100 degrees/speed 1, start Xiaomei, pour egg whites from the hole of the measuring cup, you can enjoy it, it is macaroon tea! πŸ˜‹

Hong Kong-style Macaroon Tea (with Almond Tea Recipe) ~ Xiaomei Version recipe

4. Turning the page: This recipe has been written a long time ago and has not been published, just wait for my experience of using powder and write it down together haha!
For a small family to drink 2-3 bowls, I halved the above ratio!
Pour 500 grams of water into the mixing bowl first, boil at 100 degrees with tm6 boiling function (approximately 10 minutes/100 degrees/speed teaspoon for tm5), then pour in 50 grams of almond flour and 25 grams of glutinous rice flour when it is hot; 25 grams of rock sugar, 2-3 minutes / speed 10 polished and ready to eat! (The method of adding protein is the same as above)
The taste with flour is thicker, a bit like almond porridge. It should be glutinous rice flour with higher viscosity, and with almond flour, the flavor of almonds is stronger and the finished product is a bit yellow. I really like the taste of almonds!
Which taste you like, please choose your own fansπŸ€—

Hong Kong-style Macaroon Tea (with Almond Tea Recipe) ~ Xiaomei Version recipe

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