There has been confusion with the name as traditionally almond jelly is made from Apricot Kernels. This is due to traditional recipes using Southern Chinese almond, which is in fact apricot kernel or sweet Chinese almond, soaked and ground with water. The almond milk is extracted, heated and with a gelling agent (usually agar). When chilled, the almond milk mixture solidifies to the consistency of a soft gelatine dessert.
Today, chefs and adventurous home cooks are stemming away from the traditional almond jelly served with fruit, and are taking it one step further by combining traditional recipes with new ones. We came across two excellent examples of how you can combine traditional Chinese recipe with a modern one; Nectarine jelly with lychee cream and Almond jelly cookies, these recipes can be made easy at home by substituting the method and using our AHG almond jelly spice paste, giving you a delicious, restaurant quality dessert in no time at all.
You can find our Cantonese Almond Jelly packet on our website.
Cantonese Almond Jelly is one of those desserts you just cannot refuse! Originating in China, the dessert is also known as 'annin tofu'. Today, it can be found all over the world and is particularly popular in Hong Kong, Japan, Singapore and Taiwan.