To be quite honest, I'm proud of this! Annin-Tofu (Almond Tofu Pudding)!

To be quite honest, I'm proud of this! Annin-Tofu (Almond Tofu Pudding)!

If you can get your hands on Chinese apricot kernel flour, you should definitely try to make this! Having a thick texture, this is better than regular annin tofu!

Ingredients: 5-6 Servings

1.5 cups (300ml)
Chinese apricot kernel flour
2 Tablespoons
1 egg
2 Tablespoons
Gelatin powder
5 g
2 tablespoons


1. In a heat resistant container, add water and mix in the gelatin power. Heat it in the microwave for 30 seconds to dissolve it.
2. In a pot, before heating it up, add the milk, Chinese apricot kernel flour, sugar and egg, and mix well (this is what I used this time) While bringing the heat up to a simmer, stir constantly to make sure that it all melts and mixes well.
3. While adding the gelatin water mix from Step 1 into Step 2, stir well. Next get a tea strainer, or something of the like, and pour it all through the strainer into a bowl. Then as is, put it in the refrigerator (If's it's not summer, then room temp is just fine.) for about 4 hours until it chills and it's complete.
4. If you're giving this as a present or as a souvenir, then you can make it in paper cups.
5. This is the before picture for the top picture. It's soft, so rather than use a gelatin mold, it should be made in a bowl.

Story Behind this Recipe

I had some almond tofu in Chinatown.... I couldn't replicate it... so I added and egg to the recipe. The result was that it came out different from what I intended to make, but it's extremely delicious! It was very popular with my family!