Annin tofu

Annin tofu, also known as almond tofu, is a delightful dessert renowned for its silky texture and subtle flavor. Traditionally made from apricot kernel milk, agar, and sugar, this treat is a cherished favorite in Beijing, Cantonese, and Japanese cuisines. Visually similar to blancmange, annin tofu misleadingly contains no soybeans, distinguishing it from conventional tofu.

The process of crafting annin tofu begins with soaking and grinding apricot kernels to extract their milk. This apricot kernel milk is then sweetened and heated with agar, a gelatin-like substance derived from seaweed, to achieve a smooth and set texture when chilled.

There are numerous variations of annin tofu. Some recipes may incorporate dairy products or flavored extracts in place of agar. Additionally, gelatin is a common substitute for agar in these non-traditional recipes. While you can prepare almond jelly from scratch, convenient instant mixes are also available. Some of these instant mixes are even soy-based powders that solidify when mixed with hot water and then cooled.