Colorful Almond Tofu

Name: Colorful Almond Tofu
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g South Almond; 300ml Whole milk; 10g Agar; Some Various fruits; Appropriate amount (sugar: water in a ratio of 1:1 to boil and let it cool) syrup; 900ml Shimizu; 80g Caster sugar

by Warm blue 0429

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Summer is here, let's make some refreshing and healthy desserts!

Almond tofu is a snack that our family often makes in summer.

Compared to American almonds, I prefer to use southern almonds to make almond tofu.

Southern almonds are also called sweet almonds, which have the effect of moisturizing dryness, nourishing lungs and nourishing the skin.

The southern almond has a natural fresh aroma, and the almond tofu made is not greasy.

Almond tofu can be eaten directly with jam, or it can be combined with various fresh fruits to make almond tofu in syrup.

White almond tofu, colorful fruit diced, cool and sweet syrup, such a bowl in hot weather, what a refreshing enjoyment~"

Ingredients

100g South Almond
300ml Whole Milk
10g Agar
Some Various Fruits
Appropriate amount (sugar: water in a ratio of 1:1 to boil and let it cool) Syrup
900ml Shimizu
80g Caster Sugar

Colorful Almond Tofu

1. Prepare the ingredients for making almond tofu, such as southern almonds, water, milk, and sugar;

2. Wash the southern almonds and soak them in clean water one night in advance;

3. Put the soaked southern almonds into the soymilk machine, add 900ml of water, beat them to a thick slurry, and then filter out the almond milk;

4. Soak the agar in clean water until it swells and becomes transparent, and then drain the water for later use;

5. Pour the almond syrup into the pot, add fine sugar, and continue to boil for 10 minutes after boiling on high heat. During this time, pay attention to stirring to avoid panning. Then add the milk, continue to boil, then add the processed agar, and stir while heating until the liquid boils and the agar is completely dissolved;

6. Sift the almond paste into a container, then use a small spoon to skim off the surface foam, cool completely and refrigerate for later use;

7. Prepare all kinds of fruits, wash and dice or dig into balls;

8. Cut the completely solidified almond tofu into small cubes;

9. Put diced almond tofu and diced fruits of various colors in a small bowl, pour the prepared sugar water, and mix well when eating.

Tips:
1. If you don't use a soymilk machine, you can also use a blender to beat the almonds into almond milk after soaking. If you use a blender, you can beat it several times, try to beat it as thinly as possible, and at the same time it needs to be heated and cooked later;

2. The solidification ratio of agar is 100:0.8~1. That is to say, 0.8~1g agar should be added to 100ml of water, and so on. The more agar is added, the crisper and harder the almond tofu will be, so the amount of agar should not be too much;

3. If making almond tofu in syrup, I personally recommend using agar as a coagulant. The agar should be soaked in clean water in advance until it is completely transparent and enlarged, and at the same time, it must be heated and boiled until the agar is completely dissolved;

4. After the almond tofu is solidified, it will automatically separate from the container wall, so there is no need to grease the container in advance to prevent sticking.