Almond tofu facts for kids

Quick facts for kids
Almond Tofu

A bowl of almond tofu
Alternative names	Xingren doufu, almond tofu, almond jelly
Type	Pudding
Main ingredients	Apricot kernel milk, water, gelling agent (usually agar)

Almond tofu (Chinese and Japanese: 杏仁豆腐; pinyin: xìngrén dòufǔ; Cantonese Jyutping: hang6 jan4 dau6 fu6; rōmaji: an'nindōfu) is a soft, jellied dessert made of apricot kernel milk, agar, and sugar. It's a dessert that originated in China and is now popular in neighbouring regions like Hong Kong, Japan, Malaysia and Singapore. A similar dessert is French blancmange.

The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other East Asian dishes, such as Chinese yúdòufu (魚豆腐) and Japanese gomadōfu (胡麻豆腐). Apricot kernel milk is often confused with almond milk, as apricot kernel itself is often confused with almond.

Traditional recipe

Annin tofu with Osmanthus-honey dressing.

In the traditional recipe, the primary flavoring agent is apricot kernels, soaked and ground with water. The mixture is strained, sweetened, and heated with a gelling agent (usually agar). When chilled, the apricot kernel milk mixture solidifies into 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.

Annin 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

In Spanish: Gelatina de almendra para niños

• Crème caramel
• List of Chinese desserts
• List of desserts