Serves: 5
Total Calories: 80
1. Heat sugar and water, stirring to dissolve.
2. Blend cornstarch and remaining cold water to a paste then stir in to thicken.
3. Spoon the syrup, boiling hot, over individual servings of the pudding.
VARIATIONS:
* In step 1, add 1/4 cup light corn syrup.
* After step 1, add 1/2 teaspoon almond extract.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Eight Precious Pudding: Sweetened Water recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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