Almond Pudding
Course: snacks, dessertCuisine: chinese, asian2
servings5
minutes5
minutesCHINESE ALMOND PUDDING
One of the most classic dim sum desserts is an Almond Pudding!
It’s also called Almond Jelly or Almond/Annin Tofu and it’s pretty much the Asian equivalent of a panna cotta.
As I mentioned you can find these served at dim sum or any Asian dessert spot and weirdly enough it’s served with either canned fruit cocktail salad (no judgment here, I find them more nostalgic than for their culinary appeal haha) or a ginger rock sugar syrup
I’ve decided to change it up by pairing it with a crunchy crumble of toasted coconut and almonds to add color, texture, and extra flavor to the pudding
It’s super easy and simple to make and my version here is vegan, dairy-free, sugar-free, and as a result just 30 calories per serving w/o the crumble
Key Point
-Agar is a gelling ingredient made from algae
-If you can find agar agar you can use gelatine at double the amount
-general sub ratio is 1:2 agar for gelatine
-I used the original unsweetened @almondbreeze in this recipe but feel free to get creative and try this recipe with all different flavors or types of milk and beverages
Ingredients
1 Cup Unsweetened Almond Beverage or Milk
1 Tsp Agar Agar Powder
1 Tbsp Sweetener
1 Tsp Almond Extract
Toasted Coconut and Almonds
Directions
- In a small pot bring the almond beverage, agar agar, sweetener, and salt to a boil
- Add almond extract and pour into molds or individual ramekins and chill in the fridge until set
- Serve cold with toasted coconut and almonds
