Almond Tofu with Loquat Seeds

Almond Tofu with Loquat Seeds

As long as you keep a stock of loquat seeds in your freezer, you won't need to buy any almond powder.

Ingredients: 5 pudding cups

350 - 370 ml
Loquat seeds
3 to 4 (1 seed per 100 ml milk)
Raw cane sugar
25 g
5 g (1 packet)
Canned fruit
to taste


1. To remove the thin membrane from the loquat seeds, make a cut with a knife, and pull off.
2. Add the seeds and 1/2 the amount of the milk to a blender, pulse, then let sit for about 30 minutes (to release the aroma). Store in refrigerator if desired.
3. When sufficiently fragrant, strain through a paper towel or cheese cloth, add the rest of the milk, heat in a pan, then add sugar and stir until it dissolves.
4. At 80°C (right before it comes to a boil), turn off the heat, add the gelatin, then stir until it dissolves.
5. Pour into individual serving dishes, chill in the refrigerator, top with sliced bits of canned fruit, and add some of the juice from the can. The photo here shows them served with loquat compote.
6. You can freeze the loquat seeds. The shell of the seeds are easier to remove when frozen. The seeds have medicinal properties, but apparently, it's not good to eat too many.

Story Behind this Recipe

These are my notes to achieve my desired firmness and sweetness for this dessert.