Annin Tofu Recipe (Almond Jelly | Chinese Jello Dessert)

You are currently viewing Annin Tofu Recipe (Almond Jelly | Chinese Jello Dessert)

Annin Tofu, an easy Chinese dessert is especially delicious on hot weather days! You won’t be able to resist the furu-furu jelly-like texture.

Print
Print Recipe
Annin Tofu
Votes: 6
Rating: 5
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Course Dessert
Cuisine Chinese
Cook Time 20 minutes
Cooling time is not included in cook time.
Servings
pieces
Translator Get Francis Mug
Course Dessert
Cuisine Chinese
Cook Time 20 minutes
Cooling time is not included in cook time.
Servings
pieces
Translator Get Francis Mug
Votes: 6
Rating: 5
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
  • 300 ml Milk
  • 100 ml Water
  • 40 g Granulated Sugar
  • 1 1/2 tbsp Chinese Almond Powder apricot kernel powder, be sure not to confuse this with regular almond powder.
Diluted Gelatin
Syrup
  • 20 g Granulated Sugar
  • 80 ml Hot Water
Toppings
  • Kiwi Fruits
  • Oranges substitute: strawberry or goji berries
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. Add the gelatin powder to the water. Stir to mix.
    Add the gelatin powder to the water. Stir to mix.
  2. Add the hot water to the sugar and make the syrup. Stir and dissolve the sugar well. Let it sit to cool and then chill the syrup in the fridge.
    Add the hot water to the sugar and make the syrup. Stir and dissolve the sugar well. Let it sit to cool and then chill the syrup in the fridge.
  3. Let’s make the Annin Tofu. In a pot, combine the sugar, Chinese almond powder and water.
    Let’s make the Annin Tofu. In a pot, combine the sugar, Chinese almond powder and water.
  4. Thoroughly mix the ingredients well with a balloon whisk. Then, heat the pot and continue stirring. Don’t over-heat the mixture otherwise the gelatin may not firm up well.
    Thoroughly mix the ingredients well with a balloon whisk. Then, heat the pot and continue stirring. Don’t over-heat the mixture otherwise the gelatin may not firm up well.
  5. When small bubbles begin to form around the edge of the pot, remove and place it onto a trivet.
    When small bubbles begin to form around the edge of the pot, remove and place it onto a trivet.
  6. Thoroughly mix and dissolve the almond powder completely. This will help to create an extremely smooth and silky texture. Add the rehydrated gelatin. Stir and dissolve the gelatin completely.
    Thoroughly mix and dissolve the almond powder completely. This will help to create an extremely smooth and silky texture. Add the rehydrated gelatin. Stir and dissolve the gelatin completely.
  7. Add the milk and mix.
    Add the milk and mix.
  8. Pour the mixture into cups. Chill the Annin Tofu in the fridge for over 2 hours to firm up.
    Pour the mixture into cups. Chill the Annin Tofu in the fridge for over 2 hours to firm up.
  9. Now, the Annin Tofu is ready. Top with the kiwi fruit and the orange. Pour the chilled syrup over the top.
    Now, the Annin Tofu is ready. Top with the kiwi fruit and the orange. Pour the chilled syrup over the top.
Recipe Notes

The Chinese almond powder is a mixture of powdered apricot kernels and other ingredients so don’t confuse it with regular almonds. To find the product, check out your local Chinese grocery store.
Annin Tofu is often garnished with goji berries but you can also top with seasonal fruits.

Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
Subscribe
Notify of
guest
4 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Jae

I just made this last night. Absolutely delicious. My family loved it!

20200331_231106.jpg
May

I used cream instead of water for the jelly, and it was a great recipe!