I wanted to have a rich almond jelly that's just as good as the ones served in restaurants.I topped mine with goji berry. Mango jam or apricot jam are also suitable. It's also tasty without topping. Recipe by Yu-ko

I made this aiming for the taste that I enjoyed at a French Resturant.I not only wanted this to be smooth, but I also wanted to make a thick pudding that melts in your mouth, so I make this with both gelatin and kanten.Please keep stirring when heating to keep it from burning.This becomes much more authentic when adding in amaretto. You can increase it to suit your tastes of you like. Recipe by La Land

Store-bought Chinese almond powder is often not very aromatic or tastes weak...So I made this authentic almond jelly with a powerful almond fragrance.Be sure not to heat at Step 1!!In place of powdered kanten, I used a tablespoon of agar with the same results.This is soft, so if you prefer it firmer, adjust the amount of powdered katen. Recipe by itarunrun

I wanted to make a quick and easy recipe.Step 2 - Be sure to check that the sugar has completely dissolved. Stir with a spoon and if it is not grainy, it's okay. Step 3 - Stir the heated milk, completely dissolve the gelatin, and add the remaining (cold) milk. Add the almond extract last. (This is for the aroma). Recipe by toshimasu

I got addicted to store-bought almond, and I experimented so that I could make it at hoe.You can also use non-dairy heavy cream! If you don't cook the mixture over heat until thickened during Step 3, the flour will sink to the bottom, so make sure to cook it over heat. Recipe by Shizu538

Each restaurant has its own unique version of almond tofu. Sometimes it's nice to try something new, but I prefer the traditional version.I aimed to achieve the aromatic almond tofu with a silky and smooth texture served at Tokarin (a famous Chinese restaurant in Tokyo).In Step 4, a thin membrane will form if you don't allow it to cool before chilling.For the photo, I show it served in diamond-shaped cubes. Since the tofu is soft, I don't recommend trying it, but if you do, after pouring the batter into a tray, let it cool to set, then cut, pour in the syrup, then separate the cubes. Recipe by La Land

When we had a meal at a Chinese restaurant in my hometown 6-7 years ago, I had a similar dessert at the end of the meal. At that time, soft textured almond tofu was still not easily available and the combination of soft almond jelly and sliced kiwifruit was very attractive.After several trials, I found recipe author Kentaro's recipe in a food magazine quite similar to the almond jelly I had at the restaurant. With my recollection and his recipe, I figured out my own.Put the gelatin into the water, not the other way around, to prevent lumps.Do not omit the sliced kiwi fruit or the syrup. The syrup adds a softer texture to the dish and sharpens the flavour rather than making it sweeter. If you think the almond flavour is too weak, add more almond essence to the syrup. I made this recipe using a whole carton of heavy cream, not leaving leftovers. For 5-6 servings. Recipe by Kanonno

You can prepare an authentic flavor with Chinese apricot kernel flour in your home kitchen.You can easily thicken the orange juice by adding katakuriko dissolved in water.If you prefer a softer almond tofu, slightly decrease the gelatin and slightly increase the milk!Thicken the orange juice with katakuriko dissolved in water. Recipe by Sennokai

I couldn't come by almond powder very easily, so I made this easily with almond extract.Dairy heavy cream is best than non-dairy.Almond extract will create the flavor of almond jelly.This recipe will make a jiggly and soft jelly, so if you like firmer jelly, add more gelatin. Recipe by eterno

I've recently been into making various dishes and sweets using almond milk.I used canned peach and canned pineapple this time. This jiggly jelly is so delicious. Adding amaretto (almond liquor) instead of almond essence will give this jelly a grownup flair. Recipe by Maru cheese mimoza

Almond tofu or 杏仁豆腐 (xing ren tou fu) is a refreshing dessert and perfect for a hot summer day. It is like a Chinese version of Panna Cotta but without the heavy cream. Although it’s called almond tofu, it is actually not made from almond but sweet apricot seeds instead. This recipe varies depending on the region. And today, I will show you my simplified version using almond extract and milk.Here is the link to this video. youtu.be/QM8RW_9WYv0