Caramel Almond Sticky Rice Boats

Tag: 4D Hot Air  
Difficulty: 1/5 ★☆☆☆☆  
Servings: 4

Mode Reference

Mode: 4D Hot Air  
Temperature: 175°C  
Time: about 12 minutes

Nutrition Analysis (per 100g)

Energy: 513.7 kcal  
Carbohydrate: 30% | 39.3g  
Protein: 8% | 10.7g  
Fat: 62% | 35.6g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Edible wafer boats: 30g (about 20 pcs)
• Sliced almonds: 120g

Part B

• Butter: 40g
• Corn syrup: 35g
• Whipping cream: 25g
• White sugar: 35g
• Sea salt: 2g

Cooking Steps

Step 1/5

Prepare the ingredients according to the required ingredients

Step 2/5

Bring Part B to a gentle boil in a non-stick pan, turn off the heat, add almond slices and stir evenly

Step 3/5

Fill the glutinous rice boat (large size) about 8/8 full with almond syrup and place it on a baking sheet lined with silicone paper

Step 4/5

Preheat the appliance using the Mode Reference settings (mode, temperature, time). After preheating is complete, put the food into the second layer of the machine and start cooking immediately.

Step 5/5

After cooking, let it cool until it becomes crispy and ready to serve.