I suddenly remembered what my mother-in-law used to make me.Simmer and dissolve the agar until transparent. Recipe by papikun

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

These are my notes to achieve my desired firmness and sweetness for this dessert.Substituting 1/2 of the gelatin for agar will improve the texture. If you are using the type of gelatin that needs to be reconstituted, then use 3 tablespoons water, and reduce the milk by that same amount. The recipe uses only a small amount of sugar, since the tofu is served with syrup, but adjust sweetness to taste. When adding heavy cream, substitute with 1/4 to 1/3 the amount of milk. Recipe by MiyaCo

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

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

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 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'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

I don't make it too often, so that bulk pack of kanten goes a long way! I only using 5 g a time. I tried various amounts and liked this one best. That's because it slides right down.Be sure to use one full teaspoon of kanten and dissolve completely.This is really creamy, so you can't cut it, so just scoop it up to eat.You won't need syrup.If you prefer a lighter taste, adjust the water and milk amounts, just make sure there's about 800 ml of liquid.If you like it firmer, add a little more kanten.Be sure not to use cold milk or it won't harden. Recipe by Rinribon

My grandmother grows and harvests loquats. Although I eat loquats every year, I only recently learned that you can make almond tofu from the seeds. I decided to come up with my own recipe It's just super!!! Recipe by Peperonchi-aya

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

This is my own variation of a recipe I learned at a class for making toddler snacks.The key is to simmer the kanten for 2-3 minutes after it comes to a boil. For 7-8 servings. Recipe by Natsu no Kinenbi