Ingredients
- 200g vermicelli noodles (about 2 cups)
- 14 maraschino cherries, roughly chopped
- desired amount of currants (I used ¼ cup)
- 4 tbsp salted butter (½ stick)
- ½ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- ½ tsp almond essence
- 1 12oz can evaporated milk
- 3 ½ cups whole milk
- ½ cup water (not pictured above)
- ¼ cup condensed milk (if desired)
Â
Instructions
- Melt butter in a deep pot on low heat. Add vermicelli noodles and toast it until some of the noodles become brown, about 3-4 minutes. This will happen fast so do not walk away from the stove.
- Once some of the noodles are brown, add the water, whole milk, extracts, and spices.
- Keeping the stove on low heat, let the noodles simmer in the milk until it starts to soften up, add the evaporated milk then add cherries and currants. Boil for about 15 minutes until the mixture starts to thicken. If it has not reached this stage as yet, just wait until it dries down and starts to look like a really thick pudding.
- When the mixture coats the back of a spoon thickly without dripping, then add condensed milk (if using) at this time. Stir to mix, then remove from heat and pour into a dish.
- Let this sit out for a couple hours to firm up, or you can put it into the refrigerator to firm up faster. Cut and enjoy.
For Sawine
- After step 3 when you add the evaporated milk to the noodles, boil 10-12 minutes or until noodles are completely cooked. Remove from heat before it starts to get very thick.
Notes
For added flavor, you can add a few cloves and cardamom pods to mixture while it is boiling. ¼ tsp ground clove and cardamom can work in place of whole spices. (Alicaspepperpot)
