Annin tofu

Annin tofu

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 (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,^[1] Cantonese cuisine, and Japanese cuisine. It is similar to 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

Annin tofu with Osmanthus-honey dressing.

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

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.

See also

• Almond milk
• Blancmange
• Crème caramel
• List of Chinese desserts
• List of desserts

References

External links

• Annin tofu recipe