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Drain and slip bark off soaked almonds (100g)
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Drain Chinese almonds and rice (15g, 45g, 50g); place all presoaked almonds and rice in TM bowl and mill for 10 seconds from speed 0-10 three times
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Add 500 grams hot water; combine for 3 seconds from speed 0-10
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Scrape down sides of bowl with spatula; cook 12 minutes at 100C on speed 2.5
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Purée 2 minutes at speed 0-10 TWICE, until silky smooth and pudding-like (can be eaten as dessert with sugar)
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Weigh second batch of hot water and sugar into TM bowl; continue to cook 2 minutes at 80C on speed 2.5
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Purée 1 minute at speed 0-10 two times, or until desired texture is achieved; actively strain through nut bag by squeezing until about ½ cup of pulp remains (messy process)
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Delicious served warm