- 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)
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.
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.