Easy Way to Make Delicious Creamy-Soft and Wobbly! Rich Annin Tofu (Almond Tofu)

Creamy-Soft and Wobbly! Rich Annin Tofu (Almond Tofu) Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

I used this Chinese almond powder that I bought at the Tokyu Hands store. It may be available at large supermarkets too.

Here is the best “Creamy-Soft and Wobbly! Rich Annin Tofu (Almond Tofu)" recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Creamy-Soft and Wobbly! Rich Annin Tofu (Almond Tofu)

1. You need 250 ml of Milk.
2. Prepare 100 ml of Heavy cream.
3. Make ready 50 grams of Sugar.
4. Make ready 15 grams of Chinese almond powder (apricot pit powder).
5. Make ready 3 grams of Gelatin sheet.

Annin Tofu, an easy Chinese dessert is especially delicious on hot weather days!You won't be able to resist the furu-furu jelly-like texture. [recipe].In a pot, combine the sugar, Chinese almond powder and water.Thoroughly mix the ingredients well with a balloon whisk.

Creamy-Soft and Wobbly! Rich Annin Tofu (Almond Tofu) instructions

1. I used this Chinese almond powder that I bought at the Tokyu Hands store. It was 200 yen for 40g. It may be available at large supermarkets too..
2. Mix the sugar and Chinese almond powder well. Soak the gelatin in water..
3. Pour milk, heavy cream, and the mixture from Step 2 into a pot. Turn on the heat to low-medium..
4. Continue mixing with a spatula until it starts to bubble, then turn off the heat. Put the gelatin, and dissolve..
5. Strain the mixture in a tea strainer, and transfer to a bowl..
6. Chill it in a bowl of ice-cold water while stirring. (If you pour it into molds and refrigerate when the mixture is still hot, it will form a film.).
7. When it's mostly cooled, slowly pour it into molds, and chill in the fridge to harden..
8. Garnish with goji berries or mint leaves if you have some, then serve!.

This is my favorite dessert of all time.As you can guess by the name of the dish, the texture is very similar to soft and creamy silken tofu.In this recipe, I use unflavored gelatin for convenience rather than agar.

Then, heat the pot and continue.My experience of almond tofu (also known as almond jello or almond jelly) is basically the 'free' dessert that Chinese restaurants give you at the Depending on if you like harder or softer texture, you can increase or decrease the amount of gelatin in the mixture.You can also substitute the milk.Annin tofu (杏仁豆腐) or almond tofu is a soft, jellied dessert made of apricot kernel milk, (which is often translated as almond milk, as apricot kernel itself is often translated as "almond"), agar, and sugar.It is a traditional dessert of Beijing cuisine, Cantonese cuisine, and Japanese cuisine.