Japanese Annindofu

Annindofu is a Japanese of version of a Chinese tofu based dessert called Douhua. It is richer and softer than […]

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.