Annin tofu

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Annin tofu
Almond jelly.jpg
A bowl of annin tofu
Alternative names Xingren doufu, almond jelly
Type Pudding
Main ingredients Almond milk, water, gelling agent (usu. agar)
Cookbook: Annin tofu  Media: Annin tofu
Annin tofu
Chinese name
Chinese 杏仁豆腐
Hanyu Pinyin xìngrén dòufǔ
Literal meaning almond tofu
Japanese name
Kanji 杏仁豆腐
Kana あんにんどうふ

Annin tofu (杏仁豆腐) or almond tofu is a soft, jellied dessert made of almond milk, agar, and sugar. It is a traditional dessert of Beijing cuisine,[1] Cantonese cuisine, Hong Kong cuisine, and Japanese cuisine. It is the Asian version of the blancmange.

The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used.[2] This naming convention is also seen in other east Asian dishes, e.g. Chinese yudoufu (鱼豆腐), Japanese tamagodofu.

Traditional recipe[edit]

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

Variations[edit]

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.

Almond jelly can be made from scratch or using instant mix. There is an instant soy-based powder with a coagulating agent, which dissolves in hot water and solidifies upon cooling. One popular brand of mix is DoFu Delight.

See also[edit]

References[edit]

  1. ^ "旧京茶馆面面观". 人民网·北京旅游信息网. 30 April 2010. 
  2. ^ "在家做杏仁豆腐(美食高手)". 环球时报 生命周刊 page 6. 11 October 2005. 

External links[edit]