Sweet Sotanghon Mixed with Almonds and Pistachios

Ingredients:
100 grams Sapporo Long Kow Vermicelli (sotanghon)
2 cups milk
1 tablespoons buttersotanghon almonds and pistachios
2-3 pieces cherries
1/2 cup cane sugar
1/4 teaspoon cinnamon powder
3 tablespoons sliced cashew nuts, pistachios and almonds
1 tablespoons raisins

Procedure:
Heat butter in a frying pan. Fry Sapporo Long Kow Vermicelli (sotanghon) over a medium heat until golden brown. Set aside. In a large pan, add milk, cinnamon powder, sliced cashew nuts, pistachios, raisins and bring to boil.

Reduce heat and cook until the mixture becomes thick and creamy. Add cane sugar and stir well. Add the fried sotanghon. Refrigerate and serve chilled. Decorate with sliced almonds and cherries.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.


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