Preparation

During the Song Dynasty (960-1279 CE), China's culinary culture reached extraordinary sophistication. This almond soup appears in period texts describing the refined tastes of Hangzhou's elite. Unlike bitter almond teas made for medicinal purposes, this sweet version was pure indulgence.

Preparation

1. If using whole almonds, blanch them in boiling water for 2 minutes, then slip off the skins. Pat dry.
2. Drain the soaked glutinous rice thoroughly.
3. Combine the almonds and rice with 400ml of water in a blender. Blend on high speed for 3-4 minutes until you have a very smooth, fine paste.
4. Strain the mixture through a fine cheesecloth or nut milk bag into a bowl, squeezing to extract all liquid. Discard the solids.
5. Transfer the almond milk to a pot and add the remaining 800ml of water and the rock sugar.
6. Heat over medium-low heat, stirring constantly to prevent sticking. Do not allow to boil.
7. Cook for 15-20 minutes until the soup thickens slightly and becomes silky smooth.
8. Add almond extract if using, and stir well.
9. Serve hot in small bowls, garnished with osmanthus flowers, or chill completely and serve over crushed ice for a refreshing summer version.

Cultural Note: Song Dynasty food culture emphasized subtlety and refinement. This dessert soup exemplifies the period's preference for delicate flavors and smooth textures, a marked departure from the more robust tastes of earlier dynasties.