Almond Flakes Glutinous Rice Boat Cookies

By Margarita Lee

Ingredients A:

Glutinous Rice Boat Casing,
220g Almond flakes

Ingredients B:

45g corn syrup
15ml  whipping cream
30g sugar
45g butter
1/2 tsp salt


  1. Preheat the oven to 140°C and spread almond flakes on a baking sheet. Bake for 10 minutes, then set aside to cool.
  2. In a pot, combine all ingredients listed under ‘B’. Heat over low heat until frothy, stirring continuously for about 2 minutes.
  3. Remove the pot from heat and gently fold in the toasted almond flakes using a spatula.
  4. Evenly distribute the mixture into glutinous rice boat casings, filling them about 3/4 full.
  5. Arrange the filled boats on an oven tray.
  6. Bake in the preheated oven at 150°C for approximately 15 minutes or until they turn golden brown.
  7. Allow the baked treats to cool completely before storing them in an airtight container.

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