ReceptnaptárAlmond milk pudding (xìngrén dòufu)
Almond milk pudding (xing ren dou fu, “almond tofu”) is a classic Cantonese and Beijing dessert: a white, feather-light, gently almond-flavoured jelly served cold with fruit or in syrup. It needs no baking and is wonderfully refreshing.
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Method
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- Sprinkle the gelatine over the cold water and soak for 5 minutes until softened.
- Heat the almond milk, milk and honey in a pan until steaming (do not boil).
- Remove from the heat, stir in the softened gelatine and mix until completely dissolved.
- Stir in the almond extract and strain through a sieve so it is smooth.
- Pour into four small bowls or glasses, cool, then chill for at least 3 hours until set.
- Top with fruit and toasted almonds and serve cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not boil the gelatine or it loses its setting power.
- With agar-agar you get a vegan version; in that case boil the mixture for 2 minutes.
- Strain through a sieve for a perfectly smooth result.
- Keeps in the fridge for 3 days.
Frequently asked questions
What is the difference between gelatine and agar?
Gelatine is animal-based, soft and melts; agar comes from seaweed and sets firmer.
Is it like almond milk?
Yes, but jelly-textured.
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