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Annin Tofu (Almond Milk Jelly)
Serves 4 · About 30 min (Plus chilling time (3 hr or more))
Milk flavored with kyoninso (apricot kernel powder), set soft and jiggly with gelatin. Cut into diamonds and topped with sweet syrup and mandarin oranges.
① Soften the gelatin→② Make the syrup→③ Warm the milk and dissolve→④ Cool and pour into a container→⑤ Chill to set and cut
What to buy
Dairy
Baking supplies
Canned goods
Check what you already have
Tap an item to check it off (checks clear when you close the page). Tools: a pot (about 16–18 cm wide), a whisk, a heatproof bowl, a tea strainer, a storage container (about 15 cm square, 4 cm deep or more), a large bowl.
How to make it
1
Soften the gelatin
- Put 2 tbsp water in a small bowl
- Sprinkle 5 g powdered gelatin over the water and leave for 5 minutes (for gelatin labeled 'no soaking needed', follow the package directions)
How to tell it's doneThe gelatin has soaked up the water and turned into one jiggly lump.
Be carefulSprinkle the gelatin over the water. If you pour water over the gelatin, lumps form.
2
Make the syrup and chill it
- Put 100 ml water and 30 g sugar in a heatproof bowl and microwave (600 W) uncovered for about 1 minute
- Stir with a spoon to dissolve the sugar
- When it has cooled a bit, cover with plastic wrap and chill in the fridge
How to tell it's doneNo sugar grains at the bottom of the bowl, and the syrup is clear.
Be carefulThe bowl is hot right out of the microwave. Hold it with oven mitts or a cloth.
3
Warm the milk and dissolve the gelatin
- Put 2 tbsp kyoninso and 40 g sugar in a pot and mix well with a whisk
- Add just 3 tbsp of the milk and mix into a smooth paste
- Add the rest of the milk a little at a time to thin it out (400 ml milk in total)
- Put over medium-low heat and warm while stirring
- When small bubbles appear around the edge of the pot, turn off the heat (do not let it boil)
- Add the gelatin from step 1 and stir to dissolve. If using almond extract, add 3–4 drops now
How to tell it's doneNo gelatin lumps are left, and when you lift the whisk, it drips off smoothly.
Be carefulIf it boils, the gelatin won't set well, and the milk boils over. Do not leave the pot.
4
Cool and pour into the container
- Pour through a tea strainer into another bowl (to remove any undissolved bits)
- Set the bottom of the bowl in a large bowl filled with water and ice
- Cool for 5–10 minutes while slowly stirring with a spatula
- Pour into the storage container and scoop off the bubbles on top with a spoon
How to tell it's doneThe outside of the bowl feels lukewarm (a little cooler than body temperature).
Be carefulIf you cool it too much, it starts to set in the bowl. When it gets thick, pour it into the container right away.
5
Chill to set, then cut and serve
- Cover with plastic wrap and chill in the fridge for 3 hours or more
- When set, without using a cutting board, keep it in the container and cut diagonal lines 2 cm apart in 2 directions with a knife to make diamonds
- Scoop into bowls with a spoon and top with the chilled syrup and drained mandarin oranges
ReadyWhen you tilt the container, the surface does not run, and when you press it with a spoon, it springs back.
Be carefulBring the knife straight down with the blade facing down, and keep the hand holding the container away from the blade.
Be carefulIf you top it with fresh kiwi or pineapple, the gelatin melts and it falls apart. Use canned fruit.
Be carefulThis is a milk dessert, so don't leave it out at room temperature. Cover leftovers with plastic wrap, keep in the fridge, and eat within 2 days. Keep the syrup in the fridge and use it by the same day.
📚 Learn more about this dish
🔪 Cutting & cooking tips
If it didn't work out
It won't setIt boiled in step 3, or it did not chill long enough. Next time, turn off the heat when small bubbles appear. Chill for 3 hours or more.
Lumps of gelatin were leftIn step 1 you poured water over the gelatin, or you added it after the milk cooled. Next time, sprinkle the gelatin over water, and dissolve it in warm milk.
Gritty powder settled at the bottomUndissolved kyoninso. In step 3, mix it well into a paste with a little milk, and in step 4, pour it through a tea strainer.
The top and bottom have different colors and firmnessIt was not cooled enough in step 4. Stir until lukewarm before pouring into the container.
A thin milk skin formed on topIt got too hot. You can remove the skin with a spoon. Next time, turn off the heat as soon as small bubbles appear at the edge.
The flavor is weakNot enough kyoninso. Next time, add 1/2 tbsp more, or add 1–2 drops of almond extract.
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