Annin Tofu (杏仁豆腐) is a classic dessert in Japanese-Chinese cuisine. With its jelly-like texture, fragrant almond flavor, and diced fruit in sweet syrup, this chilled treat is the perfect refreshing finale to a rich dinner.
What’s Annin Tofu?
Annin Tofu is a light, fragrant dessert that’s been enjoyed in Japanese-Chinese cuisine for many decades. Despite the name, there’s no soy in it—the “tofu” part comes from its smooth, white appearance. Traditionally, it’s flavored with Kyonin-so, a powder made from the white kernel inside an apricot pit, which has a gentle almond-like aroma. Since it’s hard to find Kyonin-so, almond extract is often used instead. The jelly itself is made with milk, cream, and sweetener, then set with either gelatin or agar, depending on the texture you prefer.
Gelatin gives Annin Tofu a soft, creamy, slightly springy texture—perfect for serving in cups. Agar makes it firmer and more crisp, ideal for cutting into cubes or diamond-shaped pieces. Outside Japan, kyonin-so can be hard to find, so almond extract works well as a substitute. Start with about ½ teaspoon in the recipe, taste, and adjust to your liking.
It’s served chilled in a light syrup, sometimes with a splash of apricot brandy, orange liqueur, or almond extract for a little extra fragrance. The jelly already has plenty of flavor, so any additions should be kept subtle. Goji berries are a traditional garnish—not just for their bright pop of color, but because they, like apricot kernels, were once valued as medicinal ingredients. Originally created as a medicinal food, Annin Tofu naturally paired well with goji berries as a topping. Today, it’s loved simply as a refreshing, gently sweet way to end a meal, often topped with fruit pieces like mandarin orange and pineapple.
Tips and substitutions for Annin Tofu
- Topping options – Seasonal fresh fruits are a great choice, but canned mixed fruits are a convenient option too.
- Adjust the sweetness – Depending on how sweet you want the syrup, you can add or reduce the amount of sugar. The jelly itself is already sweet, and that should be taken into consideration.
- Chill all the components of the dessert to achieve the maximum refreshing experience.
More recipes like Annin Tofu
A light, fragrant dessert that’s been enjoyed in Japanese-Chinese cuisine for many decades.
Ingredients
- 1 1/2 tsp powdered gelatin
- 1 Tbsp water
- 1 1/4 cups milk
- 1/4 cup sugar
- 1/3 cup heavy cream
- 1/2 tsp almond extract
Syrup
- 1/2 cup water
- 3 Tbsp sugar
Fruit Toppings
- mandarin orange (canned)
- cherry
- kiwi
Instructions
Prepare a large bowl with ice water and set aside. In a small bowl, combine gelatin and water, and let it bloom.
In a saucepan, heat the milk and sugar over medium heat until just before boiling. Turn off the heat, add the bloomed gelatin, and stir until completely dissolved. Add the heavy cream and almond extract, and mix well.
Place the pot over the bowl of ice water and stir continuously with a spatula until the mixture is cold and slightly thickened.
Pour evenly into 4 small glasses or ramekins. Chill in the refrigerator for at least 2 hours, or until fully set.
Meanwhile, prepare the syrup. In a small pot, combine water and sugar. Heat until the sugar is completely dissolved. Let cool, then refrigerate. Cut fruits into small pieces and keep them chilled.
Just before serving, top each Annin Tofu with the prepared fruit and gently pour the chilled syrup over the top.
Course: Dessert
Cuisine: Japanese
Keyword: fruit, gelatin, jelly
English (US) · 