Chinese
Serves 4
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.