This Creamy Almond Pudding (also called almond tofu) is an extremely popular dim sum dessert served at many Chinese yum cha restaurants.
Prep Time10 minutesmins
Cook Time5 minutesmins
Resting Time2 hourshrs
Total Time15 minutesmins
Course: Dessert
Cuisine: Asian Desserts, Chinese
Diet: Gluten Free, Low Salt, Vegan
Keyword: Almond Dessert, Almond Jelly, Almond Tofu, Chinese Almond Dessert, Chinese Dessert, Corn Free, Dairy Free, Dim Sum, Dim Sum Recipe, Egg Free, Gluten Free, Gluten Free Dim Sum, Gluten Free Dim Sum Dessert, Gluten Free Dim Sum Recipe, Low Carb, Paleo, Soy Free, Vegan
Blend the almond milk and Chinese almonds in a Nutribullet or food processor until you get a smooth creamy consistency.
Combine and whisk the ¼ cup unsweetened almond milk with the agar-agar powder.
Add the almond mixture and agar-agar mixture into a small pot and add in the agave sugar. Bring to a boil and simmer on low heat. Stir until the agar-agar and agave sugar have melted. Turn off the heat.
Press the boiled pudding mixture through a fine sieve or strainer into a large bowl to remove any residual solid almond pieces.
Pour the mixture into mini non-stick pudding moulds (8 litre) or any small bowls.
Chill in the refrigerator until the almond pudding has set. Roughly 2 hours.
Once set, remove the pudding from the mould by running a thin smooth edged plastic knife or any small knife, around the sides of the mould.
Coarsely ground the pistachio nuts in a food processor or roughly chopped.
Serve the puddings with the ground pistachio nuts and raspberries.