Almond tofu
Korean traditional dessert made with almonds, rice, and agar into a jelly, served with yellow rice cake and cucumber slices, drizzled with sugar syrup and served chilled.
Ingredients
Almonds (soaked in boiling water, peeled, chopped)
150g
Rice (washed)
50g
Agar (washed, add 100ml water, steam for 20 minutes)
10g
White sugar (50g for cooking almond pulp, 250g for sugar water)
300g
Almond extract
0.5g
Jin Gao (hawthorn cake, cut into 20 crescent slices)
50g
Cucumber (washed, disinfected, cut into 20 crescent slices)
50g
Instructions
1
Grind into pulp
Soak the almonds in boiling water, peel and chop them; then wash the rice, add 400ml water, and grind with the almonds into a pulp. The finer the better. Strain through a fine sieve and set aside.
2
Make almond jelly
Wash the agar, add 100ml water, steam in a steamer for 20 minutes. Then combine with the ground pulp in a clean pot, add 50g sugar, bring to a boil, remove foam, add almond extract and stir well. Divide into 10 small bowls, let cool, then chill in the refrigerator.
3
Make sugar water
Add 250g white sugar to 750ml water, bring to a boil, let cool and chill; cut the Jin Gao and the washed, disinfected cucumber into 20 crescent slices each, and set aside.
4
Plate
Use a small knife to cut 6 diagonal lines in the almond jelly, then cross-cut 6 lines. Be careful not to stick to the bowl edges. Place 2 pieces of Jin Gao slices and 2 pieces of cucumber slices in each bowl. Divide the chilled sugar water into 10 small bowls and serve.
