Almond Jelly

Almond Jelly

Second day of our Chinese week and for today we will be making a cold dessert which is called Almond Jelly.


This dish is a traditional Chinese dessert traditionally made out liquid extracted from Chinese almonds (apricot kernel) or sweet Chinese almond which is sweetened and mixed with agar served together with fruits. Modern versions of this dessert do not undergo the extraction process thanks for the commercially available instant almond jelly mixes, almond milk, almond oil or even ready made almond jelly in can. This dessert originated in Southern China and is now popular in the neighbouring regions like Hong Kong, Hong Kong, Taiwan, Japan, Malaysia and Singapore, commonly seen in dim sum and yam cha restaurants.

A very unique taste for a jelly which until now I can’t find a word to describe it, how about you have you tried almond jelly before? if yes how would you describe its taste?

Ingredients


1 honeydew, shaped into spheres
1 rock melon, shaped into spheres
1 can lychees in syrup
1 can almond jelly, cubed

Method

  1. Gently combine together almond jelly, lychees with syrup, rock melon, honeydew in a bowl then serve.
Recommended

28 Responses

  1. nors says:

    Penge… Kong hei fatchoy

  2. Simply Tia says:

    So pretty and yummy!!

  3. colorful and delicious!!! =)

  4. Gio says:

    yum! these look so good! 😀

  5. It looks light and refreshing, but I’ve never had almond jelly before. I do like how festive it looks.

  6. Joanne Ozug says:

    When I first saw this in my google reader I was like, what is almond jelly? But after seeing the photo, yes, I know what that is!!! I loved that stuff when I was a kid.

  7. One of my favorite things about your blog is never knowing whether I’m going to see a dish I view as traditional or one people in other parts of the world will view as traditional. This looks great and is new to me.

  8. Eri says:

    Wow it looks so fresh and refreshing! Lovely Reymund, thanks for sharing!

  9. Stacy says:

    I love almond jelly. Though havn’t tried it with the other ingredients you’ve mentioned. I shall try this!

  10. We LOVE almond jelly, especially summer time when there is a potluck, we sometimes bring this. That’s right it’s summer there. How nice – I totally miss summer weather. I love your presentation Raymund!

  11. You do find some interesting ingredients in Auckland, I’ve never seen almond jelly but I can imagine how tasty it is.

    • rsmacaalay says:

      Yeah, Asian shops are amazing even the small ones have a lot to offer. Almond jelly tastes nothing like almond, its like flowery and a bit taste like perfume but in a good sweet way.

  12. ceciliag says:

    ABSOLUTELY DIVINE, when i come to NZ at the end of the year, show me where those shops are.. this is gorgeous!!

  13. Purely.. Kay says:

    Did I tell you how much I LOVE Chinese Week? Well if I didn’t .. I LOVE Chinese Week :). And I love this almond jelly recipe

  14. foodjaunts says:

    I’ve never tried almond jelly before. I’ll have to try to hunt some down, all those melons and fruit with it look delicious.

  15. meri says:

    I’ve never heard of almond jelly but this looks really good and fresh and refreshing!

  16. I stumbled upon your website from somewhere, and I got to say. Nice clean layout and your pics are vibrant 😀 !

    Never really made desserts aside from baking crinkles and white chocolate cookies that I sold to girls back in college, but your recipe is simple enough for me try try 😀

  17. This almond jelly like you have mentioned is one of the popular desserts we get at Chinese restaurants and they are perfect to be served with fruits just like you did.

  18. I love almond jelly–my introduction to it was thanks to my Thai girlfriends; my Thai roommate in college was from a family of Chinese-Thai descent. Almond jelly tastes a little floral or even perfume-y to me, but in a very lovely way, not overpowering. Especially tasty with light, sweet, juicy fruits, I think.

  19. Gorgeous…I wish all of that fruit was in season here!

  20. When I saw the name of the dish I thought I would see something completely different to what is in the picture. Unique.

  21. I’m not a big fan of agar because it hardens the jelly for my liking but I like the idea and could probably make it with almond milk and gelatin?

  22. Love 2 Type says:

    chinese almonds? never had that yet..

  23. Carolyn Chan says:

    I don’t know why but I have never liked almond jelly growing up – don’t know if it’s the slightly bitter taste of it, but I actually like everything else that is bitter ?

    But your dish looks so elegant compared to the times I’ve had almond jelly I can just eat that with my eyes!

  24. Ch3 says:

    Hi! What did you use to make the rockmelon spheres shape? Thanks!

  1. February 23, 2012

    […] at once sweet and exotic today, so we decided to head back to our current favorite cooking blog, Ang Sarap. They’re tickling our fancy, our imagination, our taste buds and our sense of sight with the […]

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