Almond Milk Kanten 杏仁豆腐 (Annin tofu)

Almond milk kanten

Annin tofu is a jelly made with apricot kernel powder, milk and kanten. Chinese almond tofu (杏仁豆腐), otherwise known as Annin tofu, is a popular dessert throughout the Far East. It is usually served as a dessert in Chinese restaurant. A beautiful to look at and easy to make Chinese dessert, gently scented with the flavor of apricot.

A. Almond Milk Kanten 杏仁豆腐
*Serving for 4 cups

Ingredients:
- Apricot powder (杏仁霜) 25-30g
  *You can find this powder in Asian supermarket.
- Kanten powder (粉寒天) 2g
- Water (水) 100ml
- Sugar (グラニュー糖) 40g
- Milk (牛乳) 300ml
  *Homogeneous milk (3.25%) preferred.
- Heavy cream生クリーム 30ml
  *If you prefer lighter taste, you can change to milk. I personally prefer to make with milk only.

*Apricot powder (杏仁霜) 

B. Syrup (シロップ)
- Water (水) 100ml
- Sugar (グラニュー糖) 35g
- Lemon (レモン)1 sliced cutting to 4
- Dry Goji berry (クコの実) 8pcs (2pcs each)

B2. Syrup Kanten Jelly  (シロップ寒天)
 *You can put jelled syrup on top (recommended)
- Water(水) 200ml
-Kanten Powder (粉寒天) 0.5g
- Sugar (グラニュー糖) 50g
- Lemon (レモン) 1 sliced cutting to 4
- Dry Goji berry (クコの実) 8pcs (2pcs each)

*Syrup to pour on top of the kanten has two choices, B or B2 as you taste.

Instruction:
A. Almond Milk Kanten 杏仁豆腐

Pre-preparation:
①Mix sugar and apricot powder well.
②Leave the mixture of Milk and cream to room temperature. Or Warm up the mixture of Milk and Cream in microwave for about 20 seconds (until temp becomes 30 degrees).

事前準備:
①砂糖とアプリコットパウダーを合わせて混ぜておく。
②牛乳と生クリームを室温に戻す。または、レンジで20秒ほど温めて温度を30℃位にする。

1. Pour water into pan and add kanten powder, then stir well.
2. Boil the mix (1.) at least for 2mins.
3. Add sugar and apricot powder and stir well until completely dissolved. And then turn down the heat to low.
4. Add ② (milk and cream) into the mix(3.) and stir well.
5. Turn off the heat and strain it into a bowl.
6. Wait a little until the apricot milk becomes not too hot.
7. Pour the mix (6.) into small cups and cool them down in the fridge.

1.水と粉寒天をよく混ぜる。
2.(1.)を火にかけて中火で2分以上煮る(粉寒天が完全に溶けるまで)。
3.①(砂糖とアプリコットパウダーのミックス)を(2.)に加えてよく混ぜ完全に溶かしたら弱火に落とす。
4.②を加えてよく混ぜる。
5.火を止めてボールへ濾す。
6.粗熱を取る。
7.粗熱が取れたらカップへ注ぎ冷蔵庫でよく冷す。

 

B. シロップ Syrup for Almond kanten jelly
1. Pour water and sugar into a pan and start boiling.
2. After boiling a few mines, turn off the heat and add sliced lemon.
3. Once the syrup becomes room temp, add goji berry and let it cool.
4. When both the Almond milk and syrup are well cooled, pour the syrup on top of the milk cup.

1.鍋に水と砂糖を入れてかき混ぜながら1-2分煮る。
2.火を止めてからレモンを加える。
3.シロップ(2.)が室温に戻ったらクコの実を加えてから冷す。
4.杏仁豆腐とシロップがよく冷えたら杏仁豆腐の上にかけてお召し上がりください。

B2. シロップ寒天 Jelled syrup kanten on top
1. Pour water into pan and add kanten powder, then stir well.
2. Boil the mix (1.) at least for 2mins.
3. Add sugar into the mix (2.) and stir well.
4. Turn down the heat and add sliced lemon and goji berry and turn off the heat.
5. Wait a little until the mix becomes not too hot.
6. Pour the mix (5.) on top of Almond kanten jelly and cool them down in the fridge.

1.水と粉寒天をよく混ぜる。
2.(1.)を火にかけて中火で2分強煮る。
3.砂糖を(2.)に加えて完全に溶かしたら弱火に落とす。
4.(3.)にレモンスライスとクコの実を加えたら火を止める。
5.粗熱を取る。
6.粗熱が取れたら杏仁豆腐の上へ注ぎ冷蔵庫でよく冷す。

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