2 kinds of Almond Pudding, 豆漿和椰汁, 2 種杏仁豆腐

Almond Pudding is popular in HongKong, Japan and southeast asia in general. It is sweet and often served as a dessert in dimsum restaurants. It is soft and can be cut in dices, depending on the way you make it it can be harder or softer and vary in the taste.



For more information on Almond Pudding please click here.

Ingredients;
1. 500 ml = 16. 91 fl oz soy milk
2. 2 tbsp water
3. 1 pack agar agar powder, avaiable in asian supermarket
4. 55 gram = 1. 94 oz sugar
5. 1 tbsp almond extract

2. Coconut milk almond pudding

ingredients:
1. 250 ml = 8. 45 fl oz coconut milk
2. 250 ml = 8. 45 fl oz milk
3. 2 tbsp water
4. 1 pack agar agar powder
5. 55 gram = 1. 94 oz sugar
5. 1 tbsp almond extract
some mixed fruit juice or sugar water.

1. 豆漿奶杏仁豆腐

材料.
1. 500 ml = 16. 91 fl oz 豆漿奶
2. 2 湯匙水, 隨你
3. 55 克 = 1. 94 oz 糖
4. 1 包燕菜粉, 東南亞超級市場, 包裝不同留意水分量說明
5. 1 湯匙杏仁香液

做:
pot 加入 500 ml 豆漿奶, 放入一包燕菜粉拌勻後, 加入 2 湯匙水, 加入 55 克糖拌勻後, 開大火煮, 見有煙出, 改教小火煮沸後, 關火在熱爐上拌2 分, 和加入 1 湯匙杏仁香液拌勻後, 用濾器濾過豆漿奶, 用匙取出泡沫, 等攤凍, 凝結.

2. 椰汁杳仁豆腐

1. 250 ml = 8. 45 fl oz 椰水
2. 250 ml = 8. 45 fl oz 牛奶
3. 2 湯匙水, 隨你
4. 55 克 = 1. 94 oz 糖
5. 1 包燕菜粉, 東南亞超級市場, 包裝不同留意水分量說明
6. 1 湯匙杏仁香液

做:
pot 加入 250 ml 椰水, 250 ml 牛奶, 2 湯匙水,1 包燕菜粉拌勻, 加入 55 克糖拌勻後, 開大火煮, 見有煙出, 改教小火煮沸後, 關火在熱爐上拌 勻, 和加入 1 湯匙杏仁香液拌勻後, 用濾器濾椰水奶, 用匙取出泡沫, 等 20 分.
20 分後用手拌器拌勻, 有泡要取出, 又等 10 分後, 又拌勻, 等攤凍, 凝結.

3 小時後, 用利刀切四方粒.
加入雜果.
隨意加入果汁或糖水.