Osmanthus Almond Tofu

Name: Osmanthus Almond Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 5g Agar; 1 can Almond milk; 1 bag milk; 20g Sugar Osmanthus; 30g Caster sugar

by Aunt Xizhen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

It was really hot this day, and I got out of sweat at only eight o'clock in the morning, not to mention the noon when the sun was shining. This almond tofu is perfect for summer. It’s cool and smooth to eat, and the whole person is refreshed. As one of the traditional names of almond tofu, it is actually a dessert. It is mainly made of sweet almonds, mashed and boiled with water, and then frozen and condensed. Tofu is named after. Simplify this step if you make it at home, just use the canned almond milk to make it. It's yours to produce body fluid to quench thirst.

Ingredients

5g Agar
1 can Almond Milk
1 bag Milk
20g Sugar Osmanthus
30g Caster Sugar

Osmanthus Almond Tofu

1. Put the agar in a bowl and soak in hot water until soft

2. Soak the soft agar and half of the milk into the milk pot together, heat it over a low fire, and melt all the agar

3. Then pour the whole can of almond milk, the remaining milk, fine sugar, continue to heat, keep stirring, and cook until the sugar melts.

4. Pour the boiled almond milk syrup into a flat-bottomed container, cool it, cover it, put it in the refrigerator until it is solidified, and cut it into small pieces when you eat it. If you want the authentic old Beijing way of eating, you can pour it over Put a little sugar osmanthus

Tips:
This dessert needs to use agar. Gelatine flakes or fish gelatin powder cannot be used instead, because the coagulation effect of agar is greater than that of gelatin, and the finished product is more tough and hard. Gelatin flakes are relatively soft when taken. It starts to melt right out of the refrigerator. Gelatine slices are often used to make mousse cakes and the like, while agar is mostly used to make jelly, yokan and the like.