Skip to main content

Chinese almond jelly ~ 杏仁豆腐


This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy.
You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.






Chinese almond jelly ~  杏仁豆腐
Ingredients

  • 20 gm agar agar strip
  • 100 gm rock sugar
  • 1 cup water
  • 5 cups soy milk
  • 4 Tbsp almond powder mixed with 1/4 cup water
  • a can of rambutan and pineapple and some Osmanthus flowers
Method
  1. Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.
  2. Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.
  3. Mix 1/4 cup of water with the almond powder, add this into the pot.
  4. Add in the 5 cups of soy milk and rock sugar, stir till dissolved and the mixture is well combined.
  5. Strain the miture through a strainer and transfer mixture into a dish or small ramekins.  Remove any bubbles floating on top.  Set aside to cool.
  6. Keep chilled in the fridge for a few hours or preferably overnight.
  7. Cut into cubes and serve with some fresh or canned fruits or fruit cocktail.
Note :  If the jelly is to be eaten on its own, I would suggest you add a bit more sugar to taste.





Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Pumpkin Carrot Cake

I have never tried baking cakes with raw pumpkin and was glad when Amy Beh shared a recipe for Pumpkin Carrot Cake.  The moist cake tasted good, the sweet pumpkin blended well with the slightly sourish cranberries.  I have reduced the sugar somewhat and tweaked the method too.  I'll be baking this again for the Chinese New Year.  This cake was an instant hit with my family ....... Try it!
25 comments
Read on for the Recipe

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe