World Cuisine

Almond and Toasted Sesame Seed Milk Pudding

cook 30 mins
  • 120 g (4 oz) blanched almonds
  • 1 litre (1 3/4 pints) milk
  • 4 tablespoons rice flour
  • 4 tablespoons water
  • 100 g (3 1/2 oz) granulated sugar
  • 1–2 tablespoons sesame seeds
  • a few drops of almond extract
  • Place the almonds in a food processor and whizz until finely ground. Set aside. Heat the milk in a heavy-based saucepan to boiling point. Mix the rice flour with the measurement water in a small bowl to form a smooth, thick paste. Take the milk off the heat and stir 2 tablespoons of the hot milk into the rice flour paste, then tip the mixture back into the milk, stirring continuously to prevent any lumps forming.
  • Return to the heat and cook gently, stirring continuously, for about 5 minutes until the mixture begins to thicken. Add the ground almonds and sugar and cook gently for a further 15–20 minutes, stirring occasionally, until thick. Meanwhile, dry-fry the sesame seeds in a small, heavy-based frying pan over a medium heat for 1–2 minutes until they emit a nutty aroma.
  • Stir the almond extract into the milk pudding, then pour into 4 serving bowls and scatter over the toasted seeds. Serve hot or chilled.
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