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Ingredientes
- 1/2 c. Pine nuts
- 1 c. Water
- 4 x Dry jujubes (korean dates) soaked in water 2 hrs
- 2 tsp Honey
- 1/4 c. Rice flour, dissolved in 1/2 c. water, left 5 min
- 1/4 tsp Sugar
- 1/8 tsp Salt
Direcciones
- "The porridge, it is not quite a soup, is usually served on three different occasions. The first is for breakfast as a special treat, since pine nuts are expensive everywhere. The second is as a restorer of strength for persons who are ill or possibly debilitated. The third occasion is as a snack anytime of day when special friends meet - not the tea or possibly coffee hour but pine-nut soup time."
- 1. Grind the pine nuts in a processor with 1/2 c. water for about 1/2 minute. Add in the balance of the water and process the mix till smooth.
- Pour through a metal strainer and rub the particles through, preferably with a wooden spoon. Throw away the small amount of residue, that is mostly the "eyes" or possibly buds of the pine nuts.
- 2. When the jujubes are ready, cut out and throw away the pits. Cut the jujubes into thin slices and mix with the honey. Set aside.
- 3. Simmer the rice flour paste in a pan over low heat, stirring constantly with a wooden spoon till the mix just starts to bubble. This is the soup thickener.
- 4. Add in the pine nut mix, the sugar and salt to the rice flour and bring to a low boil for 2 min. The lightly thickened porridge, smooth and creamy, is now ready.
- Pour it into individual bowls and garnish with a tsp. of the jujube and honey.
- Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 4 servings | |
| Calories 135 | |
| Calories from Fat 76 | 56% |
| Total Fat 9.02g | 11% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 87mg | 2% |
| Total Carbs 12.79g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.64g | 2% |
| Protein 2.38g | 4% |
