Shrimp Chips
INGREDIENTS:
1/3 c Sweet rice flour 1/4 c Granulated sugar
2 tb + 2 t almond powder 1/4 c Sliced pitted red dates
1/2 c Cold water 3 tb Cold milk, if needed
3 c Cold milk
1/3 c Sweet rice flour 1/4 c Granulated sugar
2 tb + 2 t almond powder 1/4 c Sliced pitted red dates
1/2 c Cold water 3 tb Cold milk, if needed
3 c Cold milk
In small bowl, mix rice flour & almond powder; add cold water a little at a time to make a thick, smooth paste. Thin further with 1/2 cup of milk. Pour into heavy saucepan, add remaining milk, and slowly heat to just under boiling, stirring constantly. Keep stirring to prevent lumping & burning. Turn off heat, cover & remove to cool place. You can prepare this first stage anytime ahead of dinner, keep covered & refrigerated. Pudding should be finished just before serving.
Just before serving, reheat pudding, stirring constantly. When hot, add sugar a little at a time. Keep stirring. Add sliced dates. Cook just under boiling point for 1 minute. Add extra milk if pudding becomes too thick: it should have consistency of melted ice cream. Pour into individual bowls & serve hot.
Just before serving, reheat pudding, stirring constantly. When hot, add sugar a little at a time. Keep stirring. Add sliced dates. Cook just under boiling point for 1 minute. Add extra milk if pudding becomes too thick: it should have consistency of melted ice cream. Pour into individual bowls & serve hot.