ANNIN DOUFU RECIPES

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ANNIN TOFU RECIPE (ALMOND JELLY | CHINESE JELLO DESSERT ...



Annin Tofu Recipe (Almond Jelly | Chinese Jello Dessert ... image

Provided by Cooking with Dog

Categories     Dessert

Total Time 20 minutes

Yield 4 pieces

Number Of Ingredients 10

300 ml Milk
100 ml Water
40 g Granulated Sugar
1 1/2 tbsp Chinese Almond Powder (apricot kernel powder, be sure not to confuse this with regular almond powder.)
2 tbsp Water
5 g Gelatin Powder
20 g Granulated Sugar
80 ml Hot Water
Kiwi Fruit
Orange (substitute: strawberry or goji berries)

Steps:

  • Add the gelatin powder to the water. Stir to mix.
  • Add the hot water to the sugar and make the syrup. Stir and dissolve the sugar well. Let it sit to cool and then chill the syrup in the fridge.
  • Let’s make the Annin Tofu. In a pot, combine the sugar, Chinese almond powder and water.
  • Thoroughly mix the ingredients well with a balloon whisk. Then, heat the pot and continue stirring. Don’t over-heat the mixture otherwise the gelatin may not firm up well.
  • When small bubbles begin to form around the edge of the pot, remove and place it onto a trivet.
  • Thoroughly mix and dissolve the almond powder completely. This will help to create an extremely smooth and silky texture. Add the rehydrated gelatin. Stir and dissolve the gelatin completely.
  • Add the milk and mix.
  • Pour the mixture into cups. Chill the Annin Tofu in the fridge for over 2 hours to firm up.
  • Now, the Annin Tofu is ready. Top with the kiwi fruit and the orange. Pour the chilled syrup over the top.

CHINESE ALMOND TOFU (ALMOND JELLY) | CHINA SICHUAN FOOD



Chinese Almond Tofu (Almond Jelly) | China Sichuan Food image

Chinese Almond tofu using sweet apricot seeds, agar agar and milk, creating a super tender dessert for summer.

Provided by Elaine

Categories     Dessert    dim sum

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 6

Number Of Ingredients 8

1/2 cup sweet apricot Kernel (, pre-soaked in the previous day in fridge)
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))
1 tbsp. osmanthus syrup
1 cup hot water

Steps:

  • 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

Nutrition Facts : Calories 146 kcal, CarbohydrateContent 15 g, ProteinContent 5 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 8 mg, SodiumContent 46 mg, FiberContent 1 g, SugarContent 13 g, ServingSize 1 serving

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