Almond Tea with Quail Eggs

Jeok Dan Harn Yarn Cha

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

By Chan Chen Hei

Published 2005

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Sweet almonds (narm harn) 600 g, soaked overnight and drained
Bitter almonds (pak harn) 150 g, soaked overnight and drained
Water 1 litre
Sugar to taste
Quail eggs 12


  • Grind almonds together with water to form a paste. Add more water if mixture appears too thick.
  • Strain mixture and discard pulp. Use only the juice although you can leave a little bit of the finely ground pulp in, if preferred.
  • Bring almond juice and sugar to a gentle boil, stirring constantly.
  • Remove from heat, ladle into individual serving bowls and crack a quail egg into each bowl. Serve immediately.