Chinese Almond Tofu Dessert

1. Preparation

Measure 500ml of almond milk and pour it into a mixing bowl.

In a small saucepan, measure 100g of sugar.

Add 2 tablespoons of cornstarch to the sugar in the saucepan.

Mix the sugar and cornstarch together thoroughly to prevent lumps.

Prepare a small bowl of cold water and sprinkle 1 teaspoon of agar-agar powder into it, letting it soak for about 5 minutes.

2. Cooking

Heat the saucepan with the sugar and cornstarch on low heat, stirring constantly.

Gradually pour the almond milk into the saucepan while stirring to combine.

Increase the heat to medium and continue stirring until the mixture thickens and begins to bubble.

Once thickened, reduce the heat and add the soaked agar-agar mixture, stirring until completely dissolved.

Remove the saucepan from the heat and add 1 teaspoon of almond extract, stirring well to incorporate.

Pour the mixture into a rectangular or square mold and smooth out the surface.

Allow the mixture to cool at room temperature for about 10 minutes, then cover with plastic wrap and place it in the refrigerator for at least 2 hours until set.

Once set, remove the almond tofu from the mold and slice it into cubes.

3. Serving

Arrange the cubes of almond tofu on a serving platter.

Drizzle with a light syrup made from simmering 50ml of water with 30g of sugar until dissolved, then cool.

Garnish with sliced fresh fruits or mint leaves for added decoration.