Rainy season’s here, so that means it’s time to bust out the hot soup recipes. And while these usually lean towards the savory side, we’ve developed this Chinese-style dessert soup that’s great for a cold afternoon over some flicks.

You can also stick it in the fridge and eat it cold, if that’s your thing.

Three little Baos.

To make things easier, we used store-bought almond milk instead of creating our own from scratch. This gives it a more palatable aftertaste. The soup is actually pretty good on its own, but the mochi-like dumplings are a welcome addition to balance out the sweetness—and to have something fun to chew on.

Hot Almond Soup with Sweet Dumplings

  • Serves: 3-4 people
  • Active time: 45 mins
  • Total time: 45 mins
  • Difficulty: Easy



  • 1 ½ cups glutinous rice flour
  • ¼ cup white sugar
  • ¾ cup hot water

Almond Soup

  • 6 cups almond milk
  • ¾ cup sugar
  • 2 tsp. almond extract


  • Black sesame seeds (optional)


  1. In a bowl, whisk together glutinous rice flour and white sugar.
  2. Slowly incorporate hot water until a thick paste/dough forms.
  3. Scoop the dough into balls using teaspoons and roll in a dusting of rice flour.
  4. In a pot over medium heat, heat together almond milk, sugar, and almond extract until sugar is completely dissolved.
  5. Add in the formed dumplings and stir to prevent sticking.
  6. Boil until dumplings are cooked through and tender, about 8-10 minutes.
  7. Serve hot and garnish with black sesame seeds, if desired.

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