today is May 24, 2022

Super soft and wobbly Chinese style almond jelly, also known as almond tofu, served with fruit cocktail is incredibly easy to make and perfect as a light dessert. Easy Chinese Almond Jelly /Almond Tofu with Fruit Cocktail A light dessert like this Chinese almond jelly or almond tofu is always welcome after a meal or as an afternoon snack. I remember having this as a snack when I was a kid. My mom usually bought the instant almond powder and prepare it.

What is almond tofu or almond jelly?

It’s a Chinese dessert made with sweet apricot kernels or also known as Southern almond (南杏仁). The kernels are soaked and then blend until smooth. The “milk” is collected and the pulp can be used to make porridge, cakes, cookies, or bread. The milk is coagulated by using gelatin or agar agar and then served with canned fruit cocktail or fresh fruit with some syrup.

Easy version of almond tofu

I use almond extract for the almond flavor. Sweet apricot kernels are not easy for me to get here and I believe for most of you if you don’t live in Asia. So the main flavor comes from an almond extract. I also use almond milk but there’s really not much flavor comes from there. You can substitute the almond milk with regular cow’s milk or other milk such as soy milk

Why I use gelatin instead of agar agar

I like jelly prepared with gelatin because the texture is really good compared to the one made with agar agar. The texture made with gelatin is soft and wobbly. The one made with agar agar has a firmer texture. You can of course also adjust the amount of agar agar to have a more wobbly texture. Unless you are vegan then you can definitely use agar agar instead.

How to make almond tofu using gelatin

1. Put the gelatin in 1 cup of water and let it sit for 5 minutes. It will bloom into gel-like 2. In a large pot, add the rest of the 2 cups of water and all the sugar and cook until the sugar dissolves. There’s no need to bring it to a boil 3. Turn off the heat and scrape the bloomed gelatin into the pot and stir until dissolved 4. Whisk in the milk and almond extract to combine 5. Gently pour into a large 9 x 13 dish or something similar. I poured it too quickly and had too many bubbles on the surface. The bubbles will create a “rougher” texture later. Try to pop as many bubbles as you can using a toothpick. Let it cool down and then transfer it to a fridge and let it chill for 3-4 hours 6. Cut the jelly into cubes right in the dish and then gently scoop out with a large spoon into an individual serving bowl 7. Top with canned fruit cocktail and its syrup if you wish or serve with fresh fruit and drizzle of honey, maple syrup, or osmanthus syrup, etc.

How to store almond tofu

If you have leftover, simply keep them in an air-tight container in the fridge for 2-3 days. The longer you keep, the “watery” the jelly will get. I do not recommend freezing them.

Did you make this easy almond tofu recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real! Easy Chinese Almond Jelly /Almond Tofu with Fruit Cocktail

Easy Chinese Almond Jelly /Almond Tofu with Fruit Cocktail

Easy Chinese Almond Jelly /Almond Tofu with Fruit Cocktail

Prep Time 10 mins

Cook Time 10 mins

Chill in the fridge: 4 hrs

Total Time 4 hrs 20 mins

Servings 10 servings

Ingredients  

For the jelly:

  • 720 ml water
  • 480 ml unsweeteed almond milk
  • 150 gr sugar adjust the amount to your taste
  • 28 gr gelatin or 3 grams (1 2/3 tsp) of agar agar powder. See notes
  • 28 gr almond extract

Serve with:

  • 850 gr canned fruit cocktail or your favorite fresh fruit

Instructions 

If using gelatin:

  • Put the gelatin in 1 cup of water and let it sit for 5 minutes. It will bloom into gel-like

  • In a large pot, add the rest of the 2 cups of water and all the sugar and cook until the sugar dissolves. There's no need to bring it to a boil. Turn off the heat and scrape the bloomed gelatin into the pot and stir until dissolved. Whisk in the milk and almond extract to combine and proceed to "transfer to a mold"

If using agar agar:

  • Put all the ingredients, except for the almond milk and almond extract in a large pot and stir to combine. Let it sit for 10 minutes to soften the agar agar. It's easier to dissolve when you cook it later

  • Put on the stove and turn the heat to medium and keep stirring. Let it comes to a boil and keep stirring for another 2-3 minutes or until you don't see the agar agar granules anymore. It's important that the agar agar dissolves or the jelly won't set properly. Remove from the heat and stir in the almond milk and the extract and proceed to the next step

Transfer to a mold:

  • Gently pour into a large 9 x 13 dish or something similar. I poured it too quickly and had too many bubbles on the surface. The bubbles will create a "rougher" texture later. Try to pop as many bubbles as you can using a toothpick. Let it cool down and then transfer it to a fridge and let it chill for 3-4 hours

Serve:

  • Cut the jelly into cubes right in the dish and then gently scoop out with a large spoon into an individual serving bowl. Top with canned fruit cocktail and its syrup if you wish or serve with fresh fruit and drizzle of honey, maple syrup, or osmanthus syrup, etc.

Notes

You can also substitute with 1 2/3 tsp (about 3 grams) of agar agar powder, depending on how wobbly or firm you want your jelly to be. 1 2/3 tsp yield a very wobbly texture

Recommended products:

Nutrition

Serving: 1 serving Calories: 150 kcal Carbohydrates: 33 g Protein: 3 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 77 mg Potassium: 81 mg Fiber: 1 g Sugar: 32 g Vitamin A: 177 IU Vitamin C: 2 mg Calcium: 67 mg Iron: 1 mg