Whenever I’m hosting a Chinese dinner party, I find that the most challenging task is to select a dessert to put on my menu. Traditionally, Chinese banquets usually finish up with a plate of sliced fruit. It is light, simple, and healthy. However, I do find the concept gets a bit boring over time. Especially after moving to the US and getting used to the dessert-after-dinner routine.
On the other hand, I do find most American desserts overly sweet and heavy. I enjoy a rich chocolate cake once in a while. But in general, I like a lighter dessert that wraps up a meal, not one that could replace a meal.
That is where the almond tofu comes in handy. Almond tofu, also called annin tofu and almond pudding, is a jelly made with apricot kernel milk and gelatin. The Chinese characters for apricot and almond are the same, so the concept of almond milk can get a bit confusing sometimes, since it can refer to two totally different products.
A traditional almond tofu recipe requires you to purchase apricot kernels, boil and grind them, then press the almond milk from the mixture. The liquid is then sweetened and mixed with a coagulant to make it into dessert.
I found this method less appealing because it is quite difficult to find apricot kernels in grocery stores, and the recipe requires quite some time to make. Instead, I took an easier approach, using almond milk and almond extract to shorten the cooking process to 10 minutes. The results turned out great.
You could serve the pudding with the berries of your choice and some honey. Personally, I prefer to macerate sliced strawberries in a bit of sugar for a couple hours. The strawberries will turn soft and release some juice, which makes a condensed fruity syrup that is perfect for this dish.
This light dessert is perfect for a dinner party because you can prepare it ahead of time. It is fruity, light, and not too sweet. Just the perfect touch to finish up your meal.
More dessert recipes
- 4-Ingredient No-Churn Black Sesame Ice Cream
- Ginger Creme Brulee
- Creamy Red Bean Popsicles
- White Chocolate Lemon Cupcakes
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
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Almond Tofu (Almond Pudding, 杏仁豆腐)
Ingredients
- 2 cups unsweetened original almond milk
- 0.5 oz (14 g) gelatin sheet or powder (or 0.1-oz/3-g agar strips for vegetarian diet)
- 5 tablespoons sugar , divided
- 1 teaspoon almond extract
- 2 cups strawberries
Instructions
- (1) Bring 1 cup almond milk to a boil. Turn off heat and add the gelatin. Stir until dissolved completely.
- (2) Add 4 tablespoons sugar and the almond extract. Stir until dissolved.
- (3) Add the remaining 1 cup almond milk and stir to mix well. Pour the mixture through a fine sieve into a 8”x8” (20x20cm) baking pan. Place in the fridge until set, 1 hour or so.
- (4) Meanwhile, prepare the strawberries. Quarter the strawberries and mix them with the remaining 1 tablespoon sugar. Cover with plastic wrap and transfer to the fridge to macerate.
- (5) When ready to serve, run a knife around the edge of the pudding to loosen it, then cut it into 1/2-inch (1 cm) squares. Use a rubber spatula to release the pudding and transfer it into serving bowls. Add the strawberries along with the macerating liquid. Enjoy!
Notes
- The prep time does not include the hour to set the pudding after the cooking.
Nutrition
Have a question or feedback? Add a Comment
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Mayonaise Dreamer
Thanks for the recipe! I actually found it much easier to partially dissolve gelatin by mixing it into cold almond milk before heating the mixture together and doing a final stir on the heated mixture. The heat shock from before was causing the gelatin to coagulate and clump up.
bryenne
amazing! how long does it keep for?
Maggie Zhu
I think it’s fine to store it in the fridge for 2 to 3 days. I wouldn’t store it too long.
Jessica
Would certo liquid pectin work instead of gelatin sheets?
Maggie
Hi Jessica, I’m afraid I don’t have a good answer because I’ve never used pectin before, but I don’t think it will work. After a brief research I found out pectin requires an acid to set. This recipe doesn’t contain an acid so I think it won’t set properly.
Elise
This instantly reminded me of going out for dim sum with my grandparents! It was always one of my favorite desserts, but even in dim sum restaurants I haven’t seen it often. So glad to have found this quick and easy approximation. This definitely satisfied my craving for it : ) And love the macerated strawberry idea. Much better than the canned fruit cocktails that usually top this pudding.
Maggie
Oh yeah, I’ve learned the strawberry method from my mom and I’ve been using it since then. It really enhances the flavor of the fruits while keeping its freshness. Happy cooking and can’t wait to hear your feedback 🙂
Jeff the Chef
Wow, I’m really intrigued by this. I couldn’t agree with you more about heavy desserts – and I should know; I make a ton of them. But when I make them at home, I generally don’t eat them at the end of a meal. I enjoy them on their own. However, when I entertain, I’m always looking for a dessert that makes sense after the main course. Thanks!