A refreshing dessert from Hong Kong.
Yield: 4-6 servings
Prep time: 8 minutes plus 4 hours to chill
Equipment
measuring cups and spoons
small saucepan
21 cm (8") square pan
Ingredients
2 envelopes gelatin
125 mL sugar
375 mL water
250 mL milk
1 small tin (160 mL) evaporated milk
5–10 mL almond extract
Instructions
- Mix gelatin and sugar in a small saucepan.
- Slowly stir in water and milks.
- Heat gently over low heat to dissolve gelatin.
- Add almond extract.
- Pour into 21 cm square pan and chill 4 hours to set.
- Cut into cubes and serve with lychee nuts and sweetened water.
Sydney Massey says:
This recipe was unbelievably easy to make. And completely refreshing. I think I would try it next time with just regular milk since I don’t usually have evaporated milk at home. I would use the equivalent volume to all the liquid in the recipe - about 800 mL or 3 1/4 cups for those who, like me, still think better in imperial measures.