By Margarita Lee
Ingredients A:
Glutinous Rice Boat Casing,
220g Almond flakes
Ingredients B:
45g corn syrup
15ml whipping cream
30g sugar
45g butter
1/2 tsp salt
Method:
- Preheat the oven to 140°C and spread almond flakes on a baking sheet. Bake for 10 minutes, then set aside to cool.
- In a pot, combine all ingredients listed under ‘B’. Heat over low heat until frothy, stirring continuously for about 2 minutes.
- Remove the pot from heat and gently fold in the toasted almond flakes using a spatula.
- Evenly distribute the mixture into glutinous rice boat casings, filling them about 3/4 full.
- Arrange the filled boats on an oven tray.
- Bake in the preheated oven at 150°C for approximately 15 minutes or until they turn golden brown.
- Allow the baked treats to cool completely before storing them in an airtight container.
