Chinese Almond Tofu (Almond Jelly)
Chinese Almond Tofu (Almond Jelly) is a side dish that serves 2. One serving contains 93 calories, 4g of protein, and 4g of fat. For 74 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours. Head to the store and pick up sweet corn, water, sugar, and a few other things to make it today. This recipe from China Sichuan Food has 175 fans. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of Chinese cuisine. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is good. Try Almond Jelly Cookies, Raspberry-Almond Jelly Roll, and Almond Butter & Jelly Cookies for similar recipes.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
3 - 4g of agar strips
1 cup of almond milk
1 cup of unsweetened soymilk (or milk)
1 tablespoons crystal sugar or more as needed
1 tablespoon sweet-scented osmanthus
1 cup water
1 tablespoon warm water
Equipment:
food processor
bowl
pot
sieve
Cooking instruction summary:
If you use almond directly, soak the almond with clean water for around 2 to 3 hours until soft. If you use almond flour, mix the flour with water to make almond milk. Transfer soaked almond and add enough water together in soy milk maker or food processor to make almond milk. In a small bowl, soak the agar strips with water to cover and soak for 10 minutes. Then discard the soaking water and transfer the agar strips to a pot, add sugar and 1 cup of water; Heat until dissolve and completely melted. Place milk, almond milk in the pot, brings all the content to a boiling with slow fire. Continue stirring in the process until all the ingredients are mixed and well combined. Filter the mixture through a fine mesh strainer and transfer the mixture into a large container or some small containers. Remove any bubbles floating on top. Set aside to cool down. Keep in fridge until cold and then cut into cubes. Serve with jam, fresh fruits or sweet-scented osmanthus.
Step by step:
1. If you use almond directly, soak the almond with clean water for around 2 to 3 hours until soft. If you use almond flour, mix the flour with water to make almond milk.
2. Transfer soaked almond and add enough water together in soy milk maker or food processor to make almond milk. In a small bowl, soak the agar strips with water to cover and soak for 10 minutes. Then discard the soaking water and transfer the agar strips to a pot, add sugar and 1 cup of water;
3. Heat until dissolve and completely melted.
4. Place milk, almond milk in the pot, brings all the content to a boiling with slow fire. Continue stirring in the process until all the ingredients are mixed and well combined. Filter the mixture through a fine mesh strainer and transfer the mixture into a large container or some small containers.
5. Remove any bubbles floating on top. Set aside to cool down. Keep in fridge until cold and then cut into cubes.
6. Serve with jam, fresh fruits or sweet-scented osmanthus.
Nutrition Information:
covered percent of daily need
