1. Wash the almonds and glutinous rice (at a ratio of 3:1) and soak them in cold water overnight. It is best to soak in the refrigerator in summer.
2. Peel the almonds
3. Put the soaked almonds and glutinous rice into a blender, pour three times the amount of water, and use a blender to make a slurry.
4. Pour the almond pulp into a dense mesh and sieve to filter out the residue.
5. Almond milk
6. Pour the almond paste into a casserole and cook.
7. Put in the right amount of sugar according to your preference.
8. Simmer on low heat until viscous, stirring while boiling. Serve into a bowl and enjoy. Super moist and super sweet!
Tips:This recipe is derived from the happy life of Pan Pan cat. I often make it at breakfast. It is more refreshing and delicious than soy milk.
The almond rice dregs from the grate can be used as a mask with honey, or you can add some flour to spread the cakes in a frying pan.
