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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Wash 100g of sweet apricot kernels and 8g of bitter apricot kernels, add 500ml of clean water and soak for about four hours until slightly softened.
Watch out
The almonds must be soaked until slightly softened
otherwise, they will not blend smoothly in a regular blender
Put the soaked almonds into the blender, pour in half of the water (250ml) first, and blend into a fine almond puree.
Watch out
Water must be added in two batches
do not pour it all in at once, otherwise it will not blend evenly otherwise
Pour the blended almond mixture into a soup filter bag, twist the opening tightly, and squeeze out all the almond milk into a large bowl.
Watch out
A soup filter bag must be used for filtering
cheesecloth mesh being too loose or coffee filter paper being too dense will prevent proper extraction
Pour the almond residue from the filter bag back into the blender, add the remaining 250ml of water and blend again.
Watch out
Pour in all the remaining water to ensure the residual almond essence is fully broken down.
Pour the second round of blended almond mixture back into the filter bag, twist tightly, and use all your strength to squeeze out every last drop of almond milk.
Watch out
You must squeeze the filter bag with all your strength to extract all the rich almond milk and fragrance.
Separate the egg whites and yolks of 2 eggs, and put the egg whites into a bowl for later use.
Watch out
Do not let the yolk break and get into the egg whites when separating, otherwise the egg whites will not set properly.
Add 1 tsp of cornstarch into a small pot, pour in a little of the extracted almond milk and stir until dissolved, then add 40g of sugar and mix well.
Watch out
Cornstarch must be dissolved completely in a small amount of almond milk first
otherwise, it will clump when added to large liquid
Pour all the remaining almond milk into the pot, turn on the heat and bring to a boil, watching closely to prevent boiling over.
local_fire_departmentHigh heat until boilingWatch out
Almond milk boils over easily like regular milk
watch it closely when it comes to a boil and turn down the heat immediately otherwise
Lightly beat the egg whites. Turn down to the lowest heat and then turn off the heat, stir the almond tea while adding the beaten egg whites, and mix well.
local_fire_departmentLowest heat then turn offWatch out
You must turn off the heat or use residual heat when adding egg whites
otherwise, cooking on high heat will make the egg whites tough and rubbery otherwise
Be careful not to get burned when moving hot pots; it is recommended to wear heat-resistant gloves.
Cover with a lid, and let it simmer using the residual heat of the liquid for about three minutes until the egg whites are fully set and cooked, completing the traditional version.
Watch out
Do not open the lid during the steaming process
otherwise, heat loss will prevent the egg whites from setting properly
Keep fingers away from rotating blades when operating hand blenders to avoid cuts.
To make the ultra-smooth version, use an immersion blender directly in the pot to blend for a few seconds, breaking down the egg whites completely until extremely smooth.
local_fire_departmentHeat to boilWatch out
Operate the immersion blender vertically in the pot to avoid scratching the bottom or splashing liquid otherwise.
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