Annin Tofu is a sweet dessert that you can order in restaurants, especially Chinese restaurants, around the world. Along with tapioca milk, it is a sweet and creamy dessert that is enjoyed at the end of a meal with some coffee or hot tea. To me it tastes a bit like a milkshake, but nuttier.
The star ingredient in Annin Tofu is Apricot Kernel powder which can be purchased at Asian Groceries or online. Be sure to get the “Southern Almond Powder” and not a package of almond tofu pre-mix, which contains sugar, milk solids and an emulsifier. There are many scary stories about apricot kernels being poisonous, and like many fruit pits, they do contain some amygdalin which your body can break down into cyanide. However, the apricot kernel powder you use for desserts uses sweet apricot kernels, which contain much less amygdalin than the raw, bitter kernels that is the subject of much scrutiny. In addition, cooking breaks down amygdalin. I have never heard of anybody getting ill from eating Annin Tofu!
Apricot Kernel Powder, also known as Chinese Almond Powder, gives Annin Tofu its unique flavor.Some Chinese restaurants use Agar Agar instead of gelatin to make it firm and then cut it into squares and serve it in fruit cocktails.
But the version I make is more what you find in Japanese restaurants. The “tofu” is soft and creamy – I use just enough gelatin to hold it together so you can pick it up with a spoon. If you want a firmer dessert you can double the gelatin in the recipe and the consistency will be more like a mousse or a pudding.
Make sure that when you prepare Annin Tofu you heat the milk and other ingredients while stirring because you do not want to burn the bottom.
Annin Tofu (Almond Tofu) - 杏仁豆腐
This creamy and sweet dessert is made by dissolving Chinese Almond Powder and sugar in milk. Chinese Almond Powder, made from sweet apricot kernels, has a smell and taste reminiscent of almonds and vanilla. It’s important to strain the ingredients before pouring into individual serving dishes to get the solids out and ensure the Annin Tofu has a smooth consistency all the way through.
This is an easy dish to make- the hardest part is finding the ingredients. There are some links below to order the powder and goji berries.
Try this recipe out and let me know what you think!
 PREP |  COOKING |  YIELD |
| 4 hours | 10 mins | Serves 4 |
| PREP | 4 hours |
| COOKING | 10 mins |
| YIELD | Serves 4 |
- 4 TBSP Apricot Kernel Powder
- 1 1/2 cups + 2 TBSP Whole milk
- 1/8 cup white sugar
- 1/2 cup heavy cream
- 1/2 TBSP powdered gelatin and 2 TBSP hot water
- Goji Berries
- Fresh Spearmint Mint Leaves
Instructions:
- Heat the milk, sugar and apricot powder in a saucepan over medium heat stirring constantly until the temperature reaches about 90 degree C. Be careful not to burn the bottom.
- Dissolve the gelatin in the hot water and slowly stir into the mixture. Continue stirring for about 30 seconds to combine and dissolve any remaining gelatin.
- Add the heavy cream. Heat back up until the mixture reaches about 80 degrees C.
- Strain the ingredients. Pour into individual serving bowls.
- Cover with plastic wrap and refrigerate for 3-4 hours.
- Remove from the refrigerator, take off the plastic wrap and top with a goji berry and fresh mint.
- Serve immediately or cover with plastic wrap and put back in the refrigerator until ready to serve.
Notes:
- This recipe makes a very loose dessert. For a firmer dessert, you can double the gelatin to 1 TBSP.
- Be careful not to use too much water when mixing in the gelatin. On trick is to take a couple of tablespoons of the hot milk mixture out of the pan and dissolve the gelatin in that instead of the water.
- Refrigerate for up to 3 days.
- You can top Annin Tofu with fresh fruit or fruit purée.
4 Comments. Leave new
Nice ❤️ The step by step w/ pic! Simple & Sweet.
Thank you! Try it and let me know what you think!
I love this dessert, I had it at the Japanese restaurant Guu in Toronto and have been looking for the recipe (and not the Chinese variation) for a long time. Thank you Jay!
I hope you enjoy it!