Annindofu is a Japanese of version of a Chinese tofu based dessert called Douhua. It is richer and softer than its Chinese counterpart, and eaten often after fatty of spicy foods such as ramen. It is so simple to make, but absolutely delicious served ice cold straight from the fridge – so refreshing, and a perfect end to a meal!
Ingredients (for 4 cups)
400ml milk
4tbs sugar
50ml single cream (optional)
1 tsp almond essence
5-10g gelatin (I used 5, but some people prefer a firmer pudding)
2tbs water
Step 1
Dissolve the gelatin in 2tsp of cold water. Meanwhile, heat the milk gently making sure it doesn’t boil, and add the sugar, stirring until dissolved. Then turn the heat off and add the gelatin, cream and almond essence and stir well to mix. Allow to cool.
Step 2
When the mixture has cooled, pour into glasses through a sieve and place in the fridge for a few hours until set. I decorated mine with whipped cream and satsuma pieces.
Awesome recipe!! I have been trying to find annindofu since I fell in love with it whilst living in Japan a few years ago. Decided to try to make it myself using your recipe and it was perfect – just how I remembered it! It is definitely an acquired taste though – I made all my friends try it and they weren’t fans
Oh well, more for me! Thanks for the great recipe.
Glad to hear it lived up to your expectations Josh! You can also try this recipe without the almond essence for people who aren’t so keen on the original. If they’re sill not fans, I guess it just means there’s more for you
Old, but my tofu doesn’t seem to be hardening, or is very slow. I used 5 g of gelatin…