Almond jelly

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Almond jelly
Almond jelly.jpg
A bowl of almond jelly
Alternative names Almond pudding, almond tofu
Type Pudding
Main ingredients Apricot kernel, water, gelling agent (usu. agar)
Cookbook:Almond jelly  Almond jelly
Almond jelly
Chinese 杏仁豆腐
Cantonese Jyutping hang6 jan4 dau6 fu6
Hanyu Pinyin xìngrén dòufǔ
Literal meaning apricot kernel tofu

Almond jelly, almond pudding, or almond tofu (杏仁豆腐) is a popular dessert in Hong Kong, Taiwan, Singapore, Malaysia, and Japan and often found in dim sum restaurants worldwide, commonly garnished with goji berries.

The name is sometimes misleading, as the dish is often prepared using apricot kernels (杏仁), not almonds, though the flavor is similar (almonds and apricots being closely related members of the genus Prunus), and most recipes do not use soy beans (as are used in tofu, 豆腐), though the consistency is similar.[1]

Traditional recipe[edit]

In the traditional recipe, the primary ingredient is apricot kernel, soaked and ground with water. The kernel milk is extracted, sweetened, and heated with a gelling agent (usually agar). When chilled, the milk mixture solidifies to the consistency of a soft gelatin dessert.


Almond jelly can be made using instant mix or from scratch. Although the agar-based recipe is vegan, there are numerous nontraditional recipes that are not. Most are based on dairy products and a small amount of flavored extract. Gelatin is also a common substitute for agar.

There is also an "instant" flavored soy-based powder with a coagulating agent, which dissolves in hot water and solidifies upon cooling.

See also[edit]


  1. ^ "Almond Jelly (Annin Tofu)". Retrieved 13 August 2012. 

External links[edit]