almond tofu
{{Short description|Jellied dessert (almond tofu)}}
{{Infobox food
| name = Almond Tofu
| image = Almond jelly.jpg
| image_size = 250px
| caption = A bowl of almond tofu
| alternate_name = almond tofu, almond jelly, almond float
| country =
| region =
| creator =
| course =
| type = Pudding
| served =
| main_ingredient = Apricot kernel milk, water, gelling agent (usually agar)
| variations =
| calories =
| other =
}}
{{Chinese
| c = {{linktext|杏仁|豆腐}}
| p = xìngrén dòufǔ
| j = hang6 jan4 dau6 fu6
| poj = hēng-jîn-tāu-hū
hēng-lîn-tāu-hū
| wuu = ghan nyin deu vu
| l = apricot kernel tofu
| showflag = jp
| kanji = 杏仁豆腐
| kana = あんにんどうふ
| romaji = annindōfu
}}
Almond tofu ({{CJKV|j=杏仁豆腐|r=an'nindōfu|c=杏仁豆腐|p=xìngrén dòufǔ|cj=hang6 jan4 dau6 fu6}}) is a soft, jellied dessert made of apricot kernel milk, agar, and sugar popular throughout East Asia.
The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used, nor coagulated as soybeans would be to make tofu.{{cite web |url=http://www.people.com.cn/GB/paper3024/15889/1404516.html |title=在家做杏仁豆腐（美食高手）|trans-title=Making almond tofu at home (food master) |author=Song Xin |work=环球时报 生命周刊 |page=6 |language=Chinese |date=11 October 2005 |access-date=9 December 2014 |archive-date=14 December 2014 |archive-url=https://web.archive.org/web/20141214181554/http://www.people.com.cn/GB/paper3024/15889/1404516.html |url-status=dead }} This naming convention is also seen in other East Asian dishes, such as Chinese {{transl|zh|yúdòufu}} ({{lang|zh|魚豆腐}}) and Japanese {{nihongo||胡麻豆腐|gomadōfu}}. Apricot kernel milk is often confused with almond milk, as apricot kernel itself is often confused with almond.
Preparation
File:Annin Tofu - 20160722.jpg
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 into the consistency of a soft gelatin dessert.{{cn|date=July 2023}}
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. Annin 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.{{cn|date=July 2023}}
In Taiwanese cuisine, the dish uses the sweeter southern variety of apricot kernels which are mixed with peanuts. In Taipei, the dessert originated as a food stall dish, but is now also served in banquets halls and hotel restaurants.{{cite book |last1=Crook |first1=Steven |last2=Hung |first2=Katy Hui-wen |title=A Culinary History of Taipei: Beyond Pork and Ponlai |date=8 October 2018 |publisher=Rowman & Littlefield |isbn=978-1-5381-0138-4 |page=66 |url=https://books.google.com/books?id=8RBqDwAAQBAJ&pg=PA66 |access-date=18 July 2023 |language=en}}
In Hawaii where it is commonly known as "almond float," it was introduced by Chinese immigrants starting in the 1850s, it is now usually made with gelatin and almond extract and typically mixed with canned fruit cocktail and canned lychee.{{cite web |last1=Shimabukuro |first1=Betty |title=Almond flavors a classic dessert |url=https://archives.starbulletin.com/2000/03/29/features/request.html |website=archives.starbulletin.com |date=29 Mar 2000}}
See also
References
{{reflist}}
External links
{{Commons category|Almond jelly|Annin tofu}}
- [http://www.nhk.or.jp/dwc/recipes/detail/25.html Annin tofu recipe] {{Webarchive|url=https://web.archive.org/web/20190910142423/http://www.nhk.or.jp/dwc/recipes/detail/25.html |date=2019-09-10 }}
{{Beijing cuisine}}
{{Cantonese cuisine}}
{{Hong Kong cuisine}}
{{Puddings}}
{{Portal bar|Food|Hong Kong|China}}