Light and refreshing, Almond Jelly is a classic Asian dessert of almond-flavored jelly that can be eaten on its own or usually paired with lychee or other fresh or canned fruits.
This almond jelly with lychees is one of the easiest desserts I've ever made. It is also quite refreshing as it is served chilled. Perfect for regular day dessert but elegant enough for special occasions.
With its subtle flavor and sweetness and overall being a light dessert, it is not surprising that one serving is never enough.
What is Almond Jelly?
The original almond jelly or almond (Annin) tofu, as it is known in China where the said dessert hailed from, is really made from the apricot sweet kernel and not almonds. They look and smell alike and have the same Chinese translation, "Xingren" leading to the confusion in translation.
How is it made?
Traditionally, apricot kernels are soaked in water, then ground to extract the 'almond milk'. This liquid is then sweetened and mixed with a gelling agent, usually agar, and then heated. It is then chilled to let it set into soft tofu-like consistency.
Nowadays, almond jelly is still a popular dessert, not only in China but in most Asian countries like Japan, Taiwan, Hong Kong and, of course, the Philippines.
It is also much easier to make with as less as six (6) ingredients, that includes jelly powder, water, almond essence, sugar, milk and, in this case, canned Lychee, I am quite happy with this recipe.
You can, of course, make alterations and use fresh fruits in season. I am thinking of melon, mango, and peaches right now...
I've already mentioned the difference in using jelly powder and gelatin powder in my Coffee Jelly recipe, which you might also want to check out. I've also used jelly powder in this recipe.
Printable Recipe
Deliciously Easy Almond Jelly with Lychees
Ingredients
- 3 cups water
- 1 pouch clear jelly powder (gulaman/agar agar) - 25g (see Note 1)
- 1 cup milk
- ¼ teaspoon almond extract
- ⅓ cup sugar - adjust as preferred
- 1 can whole lychees with the liquid syrup - 565 grams
Instructions
- In a pot, add the water and gradually sprinkle jelly powder, stir until dissolved.
- Bring to a soft boil then remove from heat. Add milk, sugar, and almond extract and stir until completely dissolved.
- Pour mixture in a 9x9-inch square pan and let it cool to set.
- Using a knife, cut through the almond jelly horizontally and then diagonally to make diamond-shaped cubes.
- Transfer almond jelly to a large bowl or container with lid. Add the lychees including the liquid syrup from the can. Cover and chill.
- Serve cold.
Notes
Nutrition
Recipe Video
FAQs
Yes, you can. You will need 2 envelopes to make this recipe. Or use 3 envelopes for firmer jelly. Follow package instructions.
Sure, you can
For a non-dairy option, you can use almond milk.
Rose says
Easy to make and tastes delicious. Thank you for sharing.
Bebs says
I am glad that you approved, Rose. thanks for the 5 stars.
Maria says
I just tried this recipe and somehow the jelly set too hard…what could this be due to? I checked the ingredients and I believe I followed the recipe correctly. The only thing I did re the pan, because the pan was old, is I set parchment paper in the bottom. Could that have absorbed some of the liquid?
Bebs says
Different brands of jelly powder have different water or liquid to powder ratio. You can try adding more water next time or cut the amount of the jelly powder next time.
Katherine says
What kind of milk did you use? What’s best to use for this recipe? Fresh or evap milk? Thank you!
Bebs says
Both are ok to use. Whatever is available is the best.
Hi says
Absolutely love the recipe! I ended up tweaking it a little for more almond flavor. My hardest challenge with this simple recipe is waiting for the jelly to set!
Bebs says
I can understand how waiting can be so difficult sometimes.😉
Sue says
I tried this recipe as written and dismally failed when the agar agar was not disolving in 3 cups of water. Then I read the directions on the packet (Telephone brand) and found out that 1 pouch of agar agar (25g) needs 12 cups of water. I had to triple the recipe to try to get the agar agar to dissolve and even then, it wasn't dissolving well.
nicole (thespicetrain.com) says
What a fascinating recipe, I love the sound of it! Also love the presentation in the bowls, it looks beautiful. Thank you for sharing, Bebs! 🙂
Bebs says
Hi Nicole, just checked out your amazingly beautiful site. So this nice comment coming from you means a lot to me. And I just downloaded your Prop-Talk Ebook, a new fan here!
nicole (thespicetrain.com) says
That is so wonderful to hear, thank you, Bebs!! You made my day! 🙂