TOFU JELLY RECIPES

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

Steps:

• Pulse Digestive Biscuit (250 gram), Unsalted Butter (60 gram), and Salt (1/4 teaspoon) together to make a crumb. If crushing in a ziplock bag, melt the butter.
• Transfer to an 8 1/2 inch springform pan lined with parchment paper. Use the back of something flat and press firmly to make an even crust. You may also use your hands to press down. Set in the fridge while you make your cheesecake.
• In food processor, blend Natural Greek Yogurt (250 gram), Firm Tofu (200 gram), Cream Cheese (250 gram), Caster Sugar (185 gram), Milk (65 milliliter), Vanilla Extract (1 teaspoon), and Lemon Juice (1 tablespoon) until smooth. Set aside.
• In saucepan, dissolve Agar-Agar Powder (2 teaspoon) in Water (125 milliliter). Bring to a rolling boil and let boil for about a minute. Immediately drizzle the agar agar mixture into the food processor while it runs.
• Transfer the cheese mixture to springform pan. Spread evenly. You may add Fresh Strawberry (8) if desired. Transfer back to the fridge for an hour while you make your strawberry jelly.
• In a saucepan, bring Fresh Strawberry (200 gram), Agar-Agar Powder (1 1/2 teaspoon), Water (375 milliliter), and Granulated Sugar (80 gram) to a boil while whisking. Once it started to boil, bring the heat down to medium low and whisk for another two to three minutes.
• Make sure to mash the strawberries into the mixture well. Strain the jelly mixture and let it cool on the countertop until just lukewarm. Slowly pour on top of the cooled cheesecake and immediately let it cool completely in the fridge.
• Serve and enjoy!