Almond tofu is actually a famous traditional dessert in Beijing. It is mainly made with sweet almonds and then boiled with water. After being frozen and coagulated, it is cut into pieces, which is named after the shape of tofu. However, because of its fame, the north and south of the river are widely spread, but there are certain differences in the way to make almond tofu due to the different regions.
Soak the agar in cold water for about 10 minutes until it rises.
Pour the agar with the soaked water into the pot, stir while stirring, and stir until the agar is completely dissolved.
Mix 35 grams of almond powder into 80ML mineral water to make a uniform almond dew
Take another pot, add pure milk, whipped cream, 20 grams of sugar, heat to a boil over low heat, pour the almond dew into the pan, stir well
Pour the melted agar into step 5 and mix well
Pour into a square lidded container, let it cool and store in the refrigerator for 1-2 hours.
Boil the remaining 100ML mineral water together with 10g of sugar, add the sweet-scented osmanthus, stir evenly, turn off the heat, and put it in the refrigerator after cooling.
Remove the almond milk that has been condensed into pieces and cut into small squares with a knife
Place the chopped almond tofu in a bowl and pour the cold sweet-scented osmanthus juice.