When I first saw this recipe with tapioca, I was really curious. This might be like those yam balls that I made many times before. So with almond, I was curious about the flavor.
The author actually called it Almond Tofu but this version is a far cry from what I ate in Singapore where ours is more like agar agar.
I thank my wonderful German helper for being able to churn out such smooth almond juice and making this was pretty easy.
Source
Lesson learnt: This will taste much better if almond extract is added. Overall, I don't find the almond taste very evident even though I followed to the T.
It has this chewy texture and definitely goes well with the peaches which I strongly recommend to add more.
It does not have that "smooth" feel like Singapore Almond Tofu though. If you are expecting something like feel, this is not.
So that is why I named it Taiwanese Almond Tofu instead but errr.... I have never tasted one in Taiwan though so correct me if I am wrong.
What you need:
130g sweet apricot kernels20g bitter apricot kernels600g water240g tapioca starch
Syrup300g water80g rock sugar
Method:
Prepare a steamer. Line a pan.
Rinsed apricot kernels and soak overnight
Add water and apricot kernels in the blender and blitz under very fine. (I used thermomix so it was very fast).
Pass through a muslin bag and into a non stick pan.
Add in starch and stir until totally dissolved.
Turn out the heat and stir constantly until a dough is formed.
Remove and transfer to a pan and using damp hands pressed the dough evenly into the pan.
Steam for 20 mins.
Prepare syrup with the rock sugar and water. Boil until sugar dissolved. Set aside.
Remove almond tofu from steamer, Pour cold water onto the surface and cut into desired shape.
Serve with peaches and syrup.
Enjoy!
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