Chinese Almond Tofu
User Reviews
5
Chinese Almond Tofu
Description
This dessert begins by soaking sweet apricot kernels overnight in the refrigerator, then blending them with water to create apricot kernel milk. Agar agar strips are soaked and then cooked in water until nearly dissolved. Sugar and apricot kernel milk are added to the hot agar mixture and simmered to blend flavors before mixing in milk off the heat. The mixture is strained to ensure smoothness and poured into containers to set at room temperature until firm, yielding a soft but stable texture.
The final almond tofu has a gentle, faint sweetness with a floral aroma and a silky smoothness reminiscent of soft gelatin desserts. Serving it with hot water mixed with fragrant osmanthus syrup adds a fragrant sweetness that enhances the subtle flavor of the almond tofu. This dessert is typically enjoyed chilled for its refreshing qualities.
Adjusting the agar agar amount allows control over firmness; 6 grams yield a tender texture, while 7 grams create a firmer set. The apricot kernel pulp can be dried and reused in baking, making the most of the ingredient.
Ingredients
- 1/2 cup apricot kernel pre-soaked in the previous day in fridge, sweet
- 2 cups water for apricot seed milk
- 2 cups milk
- 6-7 g agar agar , I use strips this time, note 1
- 1 cup water , for cooking the agar
- 1/4 cup crystal sugar , can create a very faint sweetness, or more if needed (adjust based on how the dessert is served)
Serving with sweet-scented osmanthus
- 1 tbsp. osmanthus syrup
- 1 cup water hot
Instructions
- Apricot Kernel milk | Soak the sweet apricot kernel with clean water overnight. Remember to place in fridge. Transfer the soaked apricot kernel into blender, then followed with 2 cups of water. Blend well. Drain to get the milk. Don't discard the pulp, sun dry it and use in cookies.
- Agar Soaking| Soak agar agar strips in cold water for 1 hour.
- 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 kernel milk, simmer for another 8-10 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 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 degree C. Then either served directly or chilled before serving.
- Serving| 1. Add canned fruits or fresh fruits 2. Pour 1 cup of hot water to 1 tablespoon of osmanthus syrup. Set aside to cool. 3. Shifting matcha powder
Notes
- Use 6 grams of agar agar for a tender texture or 7 grams for firmer almond tofu.
- Dry and save apricot kernel pulp after blending for use in cookies or other baked goods.
- Serve the almond tofu chilled with sweet-scented osmanthus syrup for added floral aroma.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 46mg | 2% |
| Potassium | 187mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 132IU | 3% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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