Asian Desserts•indulgent

Creamy Almond Pudding

This Creamy Almond Pudding (also called almond tofu) is an extremely popular dim sum dessert served at many Chinese yum cha restaurants.

Ingredients

Quantities are shown as originally provided.

2 cups unsweetened almond milk (plus extra ¼ cup)
160 g Chinese dried almonds (( also called dried apricot kernels) or substitute for blanched almonds)
3 tablespoons agave syrup
2 teaspoons agar-agar powder (1½ teaspoon for a softer texture)
80 g pistachio nuts (shelled)
300 g fresh raspberries

1
Blend the almond milk and Chinese almonds in a Nutribullet or food processor until you get a smooth creamy consistency.
2
Combine and whisk the ¼ cup unsweetened almond milk with the agar-agar powder.
3
Add the almond mixture and agar-agar mixture into a small pot and add in the agave sugar. Bring to a boil and simmer on low heat. Stir until the agar-agar and agave sugar have melted. Turn off the heat.
4
Press the boiled pudding mixture through a fine sieve or strainer into a large bowl to remove any residual solid almond pieces.
5
Pour the mixture into mini non-stick pudding moulds (8 litre) or any small bowls.
6
Chill in the refrigerator until the almond pudding has set. Roughly 2 hours.
7
Once set, remove the pudding from the mould by running a thin smooth edged plastic knife or any small knife, around the sides of the mould.
8
Coarsely ground the pistachio nuts in a food processor or roughly chopped.
9
Serve the puddings with the ground pistachio nuts and raspberries.