Almond Tofu Dessert | IDDSI Level 4 Cold Dessert Recipe

IDDSI Level 4 (Pureed) | 20 minutes (plus 1.5 hours chilling) | Easy

Almond tofu (杏仁豆腐 / almond jelly) is a century-old Cantonese cold dessert — pure white, faintly sweet, delicately fragrant with almond — served chilled at traditional tong sui houses and Cantonese restaurants across Hong Kong. Despite the name, it contains no soy: it is a set milk pudding made with southern almond powder (南杏仁粉) and a setting agent. By reducing the gelatine quantity from the standard recipe, the pudding sets just softly enough to meet IDDSI Level 4 — yielding and flowing slowly under gentle spoon pressure rather than springing back like a firm jelly. The result is an elegant, culturally resonant cold dessert that is both safe and genuinely pleasurable for elderly residents on texture-modified diets.

Ingredients (4 servings)

Main:

• 40g southern almond powder (南杏仁粉), or 200ml ready-made almond milk beverage as a substitute
• 400ml whole milk
• 35g caster sugar
• 5g gelatine sheets (approximately 2.5 standard sheets) or 5g gelatine powder
• 50ml cold water (to bloom gelatine)
• 1/4 teaspoon almond extract (optional, to intensify fragrance)

Optional garnish:

• A few dried wolfberries (goji berries), soaked in warm water until soft

Method

1. Soak gelatine sheets in cold water for 5 minutes until fully soft and pliable. If using gelatine powder, sprinkle over 50ml cold water and leave to bloom for 5 minutes.
2. Combine the almond powder with 100ml of the milk in a blender or bowl; whisk until fully dissolved with no lumps. Pass through a fine sieve if any graininess remains.
3. Pour the remaining 300ml of milk into a small saucepan; add the caster sugar. Heat gently over low heat, stirring until the sugar fully dissolves (approximately 60–65°C). Do not boil.
4. Squeeze excess water from the gelatine sheets and add to the warm milk; stir until completely dissolved. If using gelatine powder, add the bloomed gel directly and stir to incorporate.
5. Pour in the almond milk mixture and add the almond extract if using. Stir gently to combine.
6. Pass the mixture through a fine sieve once more to ensure a completely smooth, even texture.
7. Divide into individual serving cups or moulds. Allow to cool to room temperature, then cover with cling film and refrigerate for 1.5–2 hours until just set.
8. Remove from the refrigerator before serving. Garnish with a few softened wolfberries if desired. Serve directly in the cup.

Texture Test

Fork pressure test: Passes Level 4 — the chilled almond tofu yields slowly under gentle spoon pressure, does not spring back, and flows gradually when the cup is tilted. It does not hold a rigid shape, confirming Level 4 rather than Level 5 or above.

Texture check: If the set dessert bounces back under the spoon (indicating firm jelly, Level 5+), reduce gelatine by 0.5–1g in the next batch. If it does not set within 2 hours, increase gelatine by 0.5g.

Safety Notes

⚠️ Gelatine quantity — this recipe uses a deliberately reduced gelatine quantity to ensure Level 4 compliance. Do not increase the gelatine ratio; standard dessert recipes use quantities that produce Level 5–6 textures.

⚠️ Wolfberry garnish — softened wolfberries are generally Level 5 in texture; for strict Level 4, omit the garnish or blend wolfberries into the mixture before setting.

⚠️ Tree nut allergy — almond is a tree nut and a common allergen. For residents with tree nut allergy, substitute sesame powder (芝麻粉) or lotus seed powder (蓮子粉) using the same method to produce a comparable smooth cold dessert.

Sourcing in Hong Kong

• Southern almond powder (南杏仁粉): Health food shops, Chinese medicine retailers (such as Eu Yan Sang / 余仁生); some PARKnSHOP branches stock instant almond powder in the dry goods aisle
• Ready-made almond beverage: Vita (維他) and Sau Tao (壽桃) almond drink (杏仁露) tins are widely available at all supermarkets — a convenient shortcut that eliminates the almond powder step; use 200ml in place of almond powder + 100ml milk
• Gelatine sheets: PARKnSHOP and Wellcome baking sections; specialist baking shops

Nutrition

Approximately 150 kcal per serving (about 130ml), 5g protein, calcium-rich. Southern almond contains vitamin E, magnesium and unsaturated fatty acids that support cardiovascular health; milk provides calcium and protein for bone health. The overall caloric density is moderate and the sugar content relatively low, making this a nutritionally sensible dessert option for elderly residents who need to manage weight or blood sugar. The cool serving temperature may also be soothing for residents with oral sensitivity.

Cultural Note

Almond tofu has roots stretching back to imperial Chinese court cuisine, where it was valued for its supposed lung-nourishing properties in traditional medicine. In Hong Kong, it became a staple of the tong sui (糖水) dessert culture — the bowl of sweet soup or cold dessert that closes a Cantonese meal or marks an afternoon break. Its quiet, understated flavour and cool, smooth texture represent a distinctly Cantonese idea of what comfort and care taste like. Offering an IDDSI-adapted version to elderly residents honours not just their clinical needs, but their right to participate in the food culture they have spent a lifetime enjoying.