Tuesday, September 9, 2014

Xìngrén Jelly- Chinese Almond Pudding- Molecular Gastronomy Recipe


This recipe comes from China. If you prefer you can omit the usage of  almond powder. Xìngrén Jelly or Chinese almond pudding is a popular dessert in Japan, China, Singapore, Taiwan, Hong Kong, and Malaysia, and and often found in dim sum restaurants worldwide, commonly garnished with goji berries.


The name is sometimes misnomer, as the dish is originally prepared using apricot kernels, not almonds, though the flavor is similar (almonds and apricots being closely related members of the genus Prunus). Apricot seeds were used for their therapeutic effect according to Chinese medicine. Most recipe variation do not use soy beans (as are used in tofu), though the consistency is similar.

In the traditional recipe, the primary ingredient is apricot kernel, soaked and ground with water. The kernel milk is extracted, sweetened, and heated with a gelling agent (usually agar). When chilled, the milk mixture solidifies to the consistency of a soft gelatin dessert.

The agar-based recipe is vegan, there are numerous nontraditional recipes that are not. Most are based on dairy products and a small amount of flavored extract. Gelatin is also a common substitute for agar.

Serves 5
Preparation Time: 15 minutes


100 mL (2/5 cup) water
200 mL (4/5 cup) milk
4 g agar–agar powder
40 g almond powder for xìngrén jelly
30 g (3-1/3 Tbsp) white sugar
40 g white sugar
300 mL (1-1/5 cups) water


1) Put water and agar–agar in a pan, and heat at 90–100ºC until completely dissolved.

2) Add white sugar to the pan, and boil mixture down to 250 grams.

3) Put 150 g lukewarm milk (at 30–40ºC) in the pan. In a bowl, mix 50 g milk and almond powder and add it to the mixture in the pan (Quick Hint 1).

4) Pour the mixture into a glass bowl, and cool to 10–20ºC until it sets.

5) In a separate pan, heat 40 g white sugar and 100 mL water (ingredients), boil down to 100 g, and add a little grenadine.

6) Cut the set almond mixture into diamond shapes, pour the syrup (A) over them and shake the bowl gently, or you can serve in any creative style you want.

pH = 6.11

Quick Hint

1) The lipids, casein, and lactose in the milk counteract agar–agar gelation. The strength of the jelly weakens with increasing amounts of milk.

Try this other nutritious and tasty recipes that might interest your discerning palate:

1) Yogurt Spheres Recipe by Reverse Spherification- Molecular Gastronomy Recipe

2) Healthy Vegan Leek Soup Modern Recipe- Game of Thrones Food Recipes

Watch related video for visual reference: Annin Tofu (Almond Pudding) Recipe

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