How to Cook Almond jelly (soy milk + agar) Savoury

Almond jelly (soy milk + agar). Transfer soaked almond and add enough water together in soy milk maker or food processor to make almond milk. Heat water in a small pot. Once boiled add dried agar and mix well on low heat.

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Keep stirring till strips have dissolved. Almond jelly can be made using instant mix or from scratch. Although the agar-based recipe is vegan, there are numerous nontraditional recipes that are not.

You can cook Almond jelly (soy milk + agar) use 6 ingredients and 7 the steps. Here guides how you cook it.

The main ingredient Almond jelly (soy milk + agar) as follows:

1. Prepare 50 cc of water.
2. Prepare 250 cc of soy milk.
3. You need 30 g of sugar.
4. Provide 2 tsp of dried agar.
5. Prepare A few of drops Almond essence.
6. Prepare of Whipped cream and cut fruits (if desired).

Most are based on dairy products and a. See great recipes for Almond jelly (soy milk + agar), Chinese Almond Tofu too! Procedures are the same Annin tofu (杏仁豆腐) or almond tofu is a soft, jellied dessert made of apricot kernel milk, (which is often translated as almond milk, as apricot kernel itself is often translated as "almond"), agar, and sugar. It is a traditional dessert of Beijing cuisine, Cantonese cuisine, and Japanese cuisine.

Steps Almond jelly (soy milk + agar)

1. Heat water in a small pot. Once boiled add dried agar and mix well on low heat..
2. Add sugar and mix well..
3. Separately warm soy milk to body temperature, add to the pod (2) and mix well..
4. Add (3) to shot glasses and cool off to room temperature..
5. Cool in fridge until firm..
6. Decorate with whipped cream or cut fruits (such as mandarin orange, cherry) as you like before serving..
7. FYI - dried agar bought at Mitsuwa supermarket (Japanese store) in San Jose..

The name "tofu" here refers to "tofu-like solid"; soy beans. You can also call this Almond Jelly Or Almond Tofu. Unlike other agar agar, this is extremely soft like tofu. You can make almond jello with gelatin or agar agar (particularly if you are vegan). Gelatin gives an elastic result - like the jello with which most people are familiar.