Rich, Thick, Almond Jelly

Rich, Thick, Almond Jelly

You can make an authentic almond annin tofu in less than 10 minutes. It has rich flavour, without heavy cream! It is jiggly, soft, and smooth.


5 ~ 6 Ramekins
Chinese almond powder (apricot pit powder)
25 g
30 g
450 g
5 g
Chinese wolfberry fruit if you like


1. Soak the gelatin in 2 tablespoons of water.
2. Pour the milk into a pot, and warm to body temperature. Add ① Chinese almond powder →② sugar →③ gelatin to the pot, and stir well!
3. Turn off the heat right before it starts to boil. Make sure the gelatin is dissolved, then pour into ramekins.
4. Straining when pouring into the ramekins will make the dish smoother! When it's cooled, put it in the fridge.

Story Behind this Recipe

I found Chinese almond powder, and it made me want to eat annin tofu, so I made this dish.