Soft Annin Tofu (杏仁豆腐) with Fresh Peach Syrup

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Soft Annin Tofu (杏仁豆腐) with Fresh Peach Syrup

A melt-in-your-mouth, silky-smooth Chinese almond dessert made with authentic apricot kernel powder, paired with a gorgeous, naturally pink homemade fresh peach syrup.

Prep Time15

Cook Time10

Chill Time3

Total Time3 25

Course: Dessert, Japanese Sweets

Cuisine: Chinese, Japanese fusion

Keyword: Annin Tofu, Asian Dessert,, chia pudding, Chinese Almond Dessert, Dim Sum Dessert

Servings: people

Calories: 295kcal

Ingredients

Almond Tofu Base

7 g Gelatin powder
1 tbsp Water for blooming gelatin
532 ml Whole milk
70 g Granulated sugar
5 tbsp Chinese almond powder 杏仁霜 / 杏仁粉
144 ml Heavy cream

Fresh Peach Syrup & Garnish

158 ml Water
45 g Granulated sugar
1 tbsp Lemon juice
1 pc Fresh Peach peeled; reserve skin for syrup, slice flesh for garnish
1 tbsp Goji berries optional, for garnish

US Customary - Metric

Instructions

Prepare the Almond Tofu

In a small bowl, sprinkle the gelatin powder over 1 tablespoon of water. Mix well and let it sit for 3 to 5 minutes to soften.
In a medium pot, combine whole milk, sugar, and Chinese almond powder. Place over medium heat and stir constantly until the sugar and powder dissolve completely. Turn off the heat right before it reaches a simmer—do not let it boil.
Add the bloomed gelatin into the warm milk base and stir until fully dissolved. Pour in the heavy cream and whisk gently to combine.
Pour the liquid base through a fine-mesh strainer into your desired serving molds or a large flat container to ensure an ultra-smooth finish.
Cover and place in the refrigerator for at least 3 hours or until completely set.

Prepare the Peach Syrup & Assemble

Combine water, sugar, lemon juice, and the reserved fresh peach skins in a small saucepan. Heat over medium heat. Stir occasionally to dissolve the sugar. Remove from the heat once it starts simmering.
Pour the hot syrup through a fine-mesh strainer into a clean container. Press gently on the peach skins to extract the pink color. Discard the skins. Let the syrup cool completely, then chill it in the refrigerator.
Scoop the chilled annin tofu into serving bowls.
Slice the peach flesh into bite-sized pieces. Arrange the fresh peach slices on top. Pour the chilled pink syrup over the dessert. Garnish with goji berries and serve.

Notes

- Almond Powder Note: Buy authentic Chinese Almond Powder (杏仁粉/杏仁霜) made from apricot kernels. Do not use Western tree almond flour. It does not dissolve and makes the texture gritty.
- Temperature Caution: Do not boil the milk after adding the gelatin. High heat destroys the gelatin structure. This prevents the dessert from setting correctly.
- Storage: Keep the dessert covered in the refrigerator for up to 3 days. Store the tofu and syrup separately. Combine them right before serving to keep the peaches fresh.

Nutrition