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DOUBLE BOILED PEACH RESIN AND SNOW LOTUS SEEDS IN HOMEMADE CHINESE ALMOND MILK

Ingredients:

  • Peach Resin, 80 grams (rinse and soak in water, store overnight in the fridge)
  • Snow Lotus Seeds, 80 grams (rinse and soak in water, store for 5-6 hours in the fridge)
  • Rock Sugar, 1
  • Homemade Chinese Almond Milk, 400ml 
  • Honey Dates, 4
  • Boiling Hot Water

 

Instructions:

  1. Wash overnight-soaked peach resin under running water and remove any debris or dirt.
  2. Dissolve rock sugar into the Chinese almond milk. 
  3. With two double boilers, prepare each double boiler by adding Chinese almond milk, 2 honey dates, 1/2 portion of peach resin and 1/2 portion of snow lotus seeds. 
  4. Place a clean mirco-fiber cloth into the Thermos® Shuttle Chef® inner pot. Fill it with 1 litre of boiling hot water. 
  5. Place both double boilers into inner pot filled with boiling hot water. Bring the inner pot to a boil over low heat. 
  6. When boiling, transfer the inner pot into the Thermos® Shuttle Chef® outer pot. Let it sit aside for 45 minutes. 

 

Tips:

  • The longer you leave the dessert in the Thermos® Shuttle Chef®, the more "custard-y" the texture will be. 
  • Peach Resin and Snow Lotus Seeds are known to be rich in collagen and good for health.
  • This double boiled dessert is good for the skin and nourishing for the lungs. 

 

Photo is for illustration purpose only, courtesy of daydaycook.com.

Recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.