Almond jelly is a traditional Chinese dessert made with almond milk or oil, sweetener, and a solidifying agent like gelatin or agar. It can be served in decorative shapes and garnished with fruits and nuts. It is popular in Chinese and dim sum restaurants worldwide and can be made with dairy substitutes or soybean paste. Instant mixes are also available, but they often contain preservatives and artificial flavors. The sweetness level varies, and it is usually served in individual portions.
Almond jelly is a traditional Chinese dessert made from jelly and almond flavoring. Jelly is often formed into decorative shapes and is commonly garnished with fruits and nuts. However, walnuts are never seldom used in the actual body of the dish. Much of the almond flavor comes from almond milk or almond oil.
The dessert originated in southern China, but has spread throughout the country and the rest of the Asian continent. It is popular from Singapore to Japan and is a common offering in Chinese and dim sum restaurants around the world. Using the small almonds indigenous to southern China remains the most authentic way to prepare the dessert, but almonds of almost any variety can be used.
Traditional almond jelly is made by combining almond milk, which is essentially moisture extracted from ground nuts boiled in water, with sweetener and some form of solidifying agent. Gelatin and agar are the most common choices. All ingredients are heated together, then poured into pans or molds to cool.
Modern Chinese cooks may also choose to use instant almond jelly mixes, which are available in many markets. Instant mixes are usually gelatin-based. They are often sold in pre-measured packets consisting of dehydrated almond milk, sugar, and flavoring. Adding hot water is usually the only step required. Most instant almond jelly includes numerous preservatives and often artificial flavors as well.
Flavored tofu is a common variation of almond jelly. Almond tofu is made from soybean paste in addition to almond milk. It usually includes slightly less gelatin than more traditional preparations. Tofu also tends to have a silkier texture and is more opaque.
Many jellies are also made with dairy products, especially milk or yogurt. Milk-based almond jelly is often referred to as almond pudding. Sometimes dairy substitutes for almond milk, but more often it’s simply an addition. When yogurt is used, it is usually blended into the mixture just before it sets. Heating yogurt tends to break down its composition.
The more elegant almond jelly is prepared in individual moulds, often with scalloped edges or in otherwise decorative shapes. A simpler almond jelly is made: shallow pans, usually rectangular, then cut into blocks. Almond jelly is almost always served in individual portions.
Depending on the taste of the cook, the dessert can vary in sweetness. It usually needs sugar to be palatable, but the amount added varies widely. Less sweet puddings are typically garnished with candied nuts, sugar syrups, or honey. Highly sugary versions are often simply garnished with fresh fruit.
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