Annin tofu
Alternative names | Xingren doufu, annin tofu, almond jelly |
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Type | Pudding |
Main ingredients | Almond milk, water, gelling agent (usu. agar) |
Annin tofu | |||
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Chinese name | |||
Chinese | 杏仁豆腐 | ||
Jyutping | hang6 jan4 dau6 fu6 | ||
Hanyu Pinyin | xìngrén dòufǔ | ||
Literal meaning | almond tofu | ||
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Japanese name | |||
Kanji | 杏仁豆腐 | ||
Kana | あんにんどうふ | ||
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Almond tofu or xingren tofu (杏仁豆腐) is a soft, jellied dessert made of apricot kernel milk (which is often translated as almond milk, as apricot kernel itself is often translated as "almond"), agar, and sugar. It is a traditional dessert of Beijing cuisine,[1] Cantonese cuisine, and Japanese cuisine. It is similar to blancmange.
The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used.[2] This naming convention is also seen in other East Asian dishes, e.g. Chinese yudoufu (鱼豆腐), Japanese gomadofu (胡麻豆腐).
Traditional recipe[]
In the traditional recipe, the primary flavoring agent is apricot kernels, soaked and ground with water. The mixture is strained, sweetened, and heated with a gelling agent (usually agar). When chilled, the apricot kernel milk mixture solidifies to the consistency of a soft gelatin dessert.
Variations[]
Although the agar-based recipe is vegan, there are numerous nontraditional recipes that are not. Most are based on dairy products and a small amount of flavored extract. Gelatin is also a common substitute for agar.
Almond jelly can be made from scratch or using instant mix. There is an instant soy-based powder with a coagulating agent, which dissolves in hot water and solidifies upon cooling.
See also[]
References[]
- ^ "旧京茶馆面面观". 人民网·北京旅游信息网. 30 April 2010.
- ^ "在家做杏仁豆腐(美食高手)". 环球时报 生命周刊 page 6. 11 October 2005.
External links[]
Wikimedia Commons has media related to Annin tofu. |
- Chinese desserts
- Beijing cuisine
- Dim sum
- Hong Kong cuisine
- Puddings
- Jams and jellies
- Almond desserts