Osmanthus almond tofu, a delicate and fragrant Chinese dessert, blends the nutty richness of almonds with the sweet aroma of osmanthus. Here’s a simple yet authentic recipe to recreate this silky treat at home.
Ingredients:
- 100g raw almonds, soaked for 4 hours
- 500ml water (divided)
- 3g agar powder (or 15g gelatin)
- 50g sugar (adjust to taste)
- 2 tbsp dried osmanthus flowers
- A pinch of salt.
Steps:
1. Soak & Blend: Soak almonds until soft. Peel, then blend with 200ml water until smooth. Strain through a cheesecloth to extract almond milk, discarding the residue.
2. Prepare Mixture: In a pot, mix almond milk, remaining 300ml water, agar powder, sugar, and salt. Heat over medium-low, stirring constantly until agar dissolves completely (do not boil).
3. Add Osmanthus: Remove from heat, stir in dried osmanthus flowers. Let steep for 10 minutes to infuse flavor.
4. Set: Pour the mixture into individual molds. Cool to room temperature, then refrigerate for at least 2 hours until firm.
5. Serve: Unmold and serve chilled, optionally topped with fresh osmanthus or a fruit compote.
This dessert, with its melt-in-your-mouth texture and floral sweetness, is perfect for warm days or as a light finale to any meal. Enjoy the harmony of almonds and osmanthus in every spoonful!
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