Pan-Chinese — almond tofu appears in Chinese cookery texts from the Tang Dynasty (618–907 CE); it spread throughout East and Southeast Asia via Chinese diaspora
Xing ren dou fu: almond jelly/tofu — set Chinese dessert made from apricot kernel (nan xing / nan ren — Southern apricot kernel, sometimes called 'Chinese almond') simmered in water, strained, mixed with agar-agar or gelatin and milk, then chilled until set. Served in cubes in a sugar syrup with fruit cocktail or osmanthus syrup. A Chinese restaurant dessert ubiquitous across Asia.
Delicate almond-vanilla, cold, silky — one of China's most gentle and refined desserts
{"Southern apricot kernel (nan xing) has a delicate almond-vanilla flavour; must be distinguished from bitter Northern kernel (bei xing) which requires caution","Agar-agar produces a cleaner, more traditional set; gelatin produces a slightly more silky texture","The almond-milk liquid must be strained completely — any solids create an unpleasant texture in the set","Serve very cold — the delicate flavour dissipates at room temperature"}
{"Osmanthus flower syrup (gui hua jiang) poured over at serving is the classic Cantonese finishing touch","Some restaurants use both agar-agar and gelatin in combination — the agar provides structure while gelatin adds silkiness","A splash of rose water enhances the floral character of the almond"}
{"Using bitter apricot kernels (bei xing) without properly reducing the amygdalin content","Not straining properly — grainy texture in the final set dessert","Under-sweetening — the dessert should be gently sweet to balance the almond bitterness"}
Land of Fish and Rice — Fuchsia Dunlop