A popular and addictive Chinese dessert - Chinese Almond tofu. With this tutorial, you can make this fabulous dessert at home.

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• What's Almond tofu
• Almond or Sweet Apricot seeds
• About the coagulator
• If agar agar is used
• How to serve
• Instructions
• 🧾Recipe

What's Almond tofu

Almond tofu is a common and popular Chinese dessert in hot summer. It can be considered the Chinese version of panna cotta. However Chinese almond tofu is healthier since there is no heavy cream included. Almond tofu in Chinese is 杏仁豆腐 (xing ren tou fu). It is a popular dessert in many provinces, especially in Hong Kong and Beijing. It is also referred to as almond jelly The recipe differs slightly from places in China. 

Almond or Sweet Apricot seeds

One of the interesting facts is almond tofu is not made from common almonds but sweet apricot seeds (which are named “南杏仁” or "甜杏仁" in Chinese). Almond tofu is the ideal dessert for summer because it is super beneficial to the lungs. It is also widely loved because of the melt in the mouth texture. Apricot seeds are slightly poisonous especially bitter apricot seeds. So just a caution: don't eat raw bitter apricot seeds too much each time. 

About the coagulator

Traditional almond tofu using agar agar as a coagulator. Agar agar has several different flavors from regular dessert coagulators- Gelatine.

1. texture, agar can creates a fragile texture but not only smooth. However, dessert with gelatine only has a smooth texture both inside and outside. For a better understanding, the agar agar dessert can form a fragile cross section, not very smooth and with some climbs. 
2. different melting temperatures and firming temperatures. Gelatine should be mixed in a mixture of around (50 to 70 degrees C) while agar agar should be cooked in hot boiling water. 

If agar agar is used

Agar agar must be cooked in hot boiling water first since it has a high melting temperature. Sugar should be added after the agar melts since it influences the melting.

Compared with gelatine, agar has an unbelievably strong capacity of firming so don't use too much. The idea weight ration should be around 1:18 or 1:20. If too much agar agar added, the dessert can be quite hard and lose the lovely texture.  I use around 5 cups of liquid this time and 6g agar strips, creating a very tender texture. Agar is quite hard to measure because of its shape and a smart way of measuring is to measure with water. Wrap the agar strips into small bundles and then place them in water.  See how tender the dessert is. In order to make it vegan-friendly, you can replace milk with soy milk. 

How to serve

Serving is always the best part for desserts. I introduce several commonly serving ways and please go ahead and find your own option. 

1. Serve with osmanthus syrup. This is the most traditional way and the most lovely way! I highly recommend trying this once as it is the best combination. 
2. Serve with fruits. Recommend adding canned fruits and fresh fruits together.
3. Serve with matcha powder or toasted nuts. 

Instructions

Sweet Apricot kernel milk | Soak the sweet apricot kernel with clean water overnight. Remember to place it in the fridge. Transfer the soaked apricot kernel into a blender, then followed by 2 cups of water. Blend well. Drain to get the milk. Don't discard the pulp, sun dry it and use it in cookies.

Agar Soaking| Soak agar agar strips in cold water for 1 hour. If you use agar powder, there is no need to soak them. Just follow the next step.

Cooking Agar| In a small pot, add 1 cup of water and soaked agar, heating to boiling until the agar strips are almost dissolved! This may take more than 10 minutes, be patient.

Combine Mixture | Add sugar and apricot milk, and simmer for another 5-8 minutes. Turn off fire and pour in milk. Combine well.

Straining | Strain the mixture once again. The agar is quite hard to dissolve completely, make sure they are removed. You can use a pudding container, bowl or a large container. Set aside for cooling. The dessert can be firmed under room temperature when the temperature of the liquid drops to 40 degrees C. Then either served directly or chilled before serving.

I make 4 small bowls and 1 large rectangle container. 8 portions in total.