MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Almond Tea Jelly
  Categories: Chinese, Desserts, Ceideburg 2
       Yield: 1 servings
       4 oz (1/2 cup) ground almonds
       2 tb (2 1/2 T) ground rice
     1/2 pt (1 1/4 cup) milk
       2 tb (2 1/2 T) sugar
       1 ts Gelatin
   Here are a couple of recipes for almond pudding.  There are lots of
   variations of this dish some using dairy products, some using gelatin
   and some using agar agar and some combining them.  It IS good!  This
   first one is more “from scratch”.  The second uses almond extract.
   Mix the almonds and rice in a bowl with 2 pints (5 cups) cold water,
   cover and leave for 2 hours.  Strain through a fine muslin into a
   large bowl. Add milk and mix well.
   Stand the bowl in a large saucepan with enough boiling water to come
   halfway up the sides of the bowl.  Cover and simmer for 2 hours,
   stirring occasionally.
   Add the sugar, stir well and leave to cool slightly.  Mix the gelatin
   with 2 tablespoons (2 1/2 T) hot water until dissolved.  Stir into
   the milk mixture when almost cold.  Mix well and pour into a shallow
   serving dish. Leave until set.
   The Gourmet’s Guide to Chinese Cooking, Ann Body.  1974, Octopus Books
   Limited, 59 Grosvenor Street, London W1.  ISBN 7064 0153 0.  Produced
   by Mandarin Publications Limited, 22 Westlands Road, Quarry Bay, Hong
   Posted by Stephen Ceideberg; May 19 1992.