INGREDIENTS

3/4 cup sugar
1/4 cup cornstarch
1/2 cup canned milk
1 teaspoon pure almond extract

COOKING METHOD

In a saucepan, place 3 cups boiling water.

Keep water boiling and add 3/4 cups sugar.

In a bowl, mix into a smooth paste 1/4 cup cornstarch and 1/4 cup cold water.

Bring sugar and water to a boil and gradually add cornstarch paste while stirring constantly. Turn off fire.

Add 1/2 cup canned milk and 1 teaspoon pure almond extract.

Continue to stir until well blended. Serve very hot.

NOTES

Hung Ngon Woo is usually served in small bowls as a dessert after a Chinese banquet, and is very sweet. Try it with reduced amounts of sugar to suit your taste.