Annin tofu

Annin tofu

A bowl of annin tofu
Alternative names Xingren doufu, almond jelly
Type Pudding
Main ingredients Almond milk, water, gelling agent (usu. agar)
Cookbook: Annin tofu  Media: Annin tofu
Annin tofu
Chinese name
Chinese 杏仁豆腐
Cantonese Jyutping hang6 jan4 dau6 fu6
Hanyu Pinyin xìngrén dòufǔ
Literal meaning almond tofu
Japanese name
Kanji 杏仁豆腐
Kana あんにんどうふ

Annin tofu (杏仁豆腐) is a soft, jellied dessert made of almond milk, agar, and sugar. It is a traditional dessert of Beijing cuisine,[1] Cantonese cuisine, Hong Kong cuisine, and Japanese cuisine. It is the Asian version of the blancmange.

The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used.[2] This naming convention is also seen in other east Asian dishes, e.g. Chinese yudoufu (鱼豆腐), Japanese tamagodofu.

Although modern day Japanese call almond アーモンド(amondo) which is the phonetic translation of the English word "almond", the Japanese language also recognizes 杏仁 - Chinese characters for almond, pronounced "annin" in Japanese. This pronunciation is somewhat close to the Shanghainese pronunciation of the characters 杏仁。

Traditional recipe

In the traditional recipe, the primary ingredient are almonds, soaked and ground with water. The almond milk is extracted, sweetened, and heated with a gelling agent (usually agar). When chilled, the almond milk mixture solidifies to the consistency of a soft gelatin dessert.


Although the agar-based recipe is vegan, there are numerous nontraditional recipes that are not. Most are based on dairy products and a small amount of flavored extract. Gelatin is also a common substitute for agar.

Almond jelly can be made from scratch or using instant mix. There is an instant soy-based powder with a coagulating agent, which dissolves in hot water and solidifies upon cooling. One popular brand of mix is DoFu Delight.

See also


  1. "旧京茶馆面面观". 人民网·北京旅游信息网. 30 April 2010.
  2. "在家做杏仁豆腐(美食高手)". 环球时报 生命周刊 page 6. 11 October 2005.

External links

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