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Description: In cookery, the Chinese often enjoy making up a dish to resemble the looks, if not also the taste of a particular ingredient, giving the dish the same name. This very light and delightful summer dessert, which looks like bean curd is, in fact, not bean curd at all!
Servings: 6 servings
Ingredients for Almond Bean Curd
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 1 litre water
about 130ml (8 heaped tbsp) cut-up agar-agar
5 tbsp sugar
175ml evaporated milk
1 tbsp almond essence
1 large can lychees
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Directions for Almond Bean Curd
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Cooking Tip
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Other fruits, fresh or canned, like kiwi, peaches, pineapple, mongoes, etc. can be used. Instead of agar-agar, about 30ml (6 tsp) powdered gelatin can be used
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1. Put the water in a saucepan and bring to the boil. Add the agar-agar, reduce the heat and simmer to dissolve for
20-25 minutes, stirring occasionally. 2. Add the sugar and stir until completely dissolved. 3. Remove the saucepan from the heat. Pour in the evaporated milk. 4. Strain the mixture through a fine sieve into a serving bowl, discarding any dregs from the agar-agar. 5. Stir in the almond essence. Leave to cool and set, then put into the refrigerator to chill. 6. Cut the 'bean curd' into diamond-shaped pieces. PUt into a serving dish and top with lychees. Serve cold.
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Comments for Almond Bean Curd
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