The Chinese "Almond" Pudding (杏仁豆腐) uses apricot kernels instead of the brown pointy almonds. Since I didn't have any apricot kernels, I made this pudding with real almonds grounded into powder. When I put it into a pudding mold, the effect looked like glitter! :
Ingredients:
1 1/2 + 1 1/4 cup milk (divided)
1 envelope (.25 oz) gelatin
1/2 cup almond powder
1/3 cup sugar
½ tsp vanilla extract
How to make:
Heat 1 1/2 cup milk in a pot on medium heat. When steam starts to form, stir in the gelatin until it is dissolved. Then turn off the heat.
Stir in 1 1/4 cup milk, almond powder, sugar, and vanilla extract.
When mixture is fully dissolved, pour into strainer to filter out the almond residue.
Pour the liquid into pudding molds and refrigerate for at least 2 hours.
1 1/2 + 1 1/4 cup milk (divided)
1 envelope (.25 oz) gelatin
1/2 cup almond powder
1/3 cup sugar
½ tsp vanilla extract
How to make:
Heat 1 1/2 cup milk in a pot on medium heat. When steam starts to form, stir in the gelatin until it is dissolved. Then turn off the heat.
Stir in 1 1/4 cup milk, almond powder, sugar, and vanilla extract.
When mixture is fully dissolved, pour into strainer to filter out the almond residue.
Pour the liquid into pudding molds and refrigerate for at least 2 hours.
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