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.
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
- 6 cups almond milk
- ¾ cup sugar
- 2 tsp. almond extract
- Black sesame seeds (optional)
- In a bowl, whisk together glutinous rice flour and white sugar.
- Slowly incorporate hot water until a thick paste/dough forms.
- Scoop the dough into balls using teaspoons and roll in a dusting of rice flour.
- In a pot over medium heat, heat together almond milk, sugar, and almond extract until sugar is completely dissolved.
- Add in the formed dumplings and stir to prevent sticking.
- Boil until dumplings are cooked through and tender, about 8-10 minutes.
- Serve hot and garnish with black sesame seeds, if desired.