Almond Jelly with Lychee 杏仁豆腐伴荔枝

A refreshing Cantonese dessert featuring silky almond-flavored jelly served with sweet lychee fruit. It's a light and delightful treat, perfect for cooling down.

Nutrition (per serving)

Ingredients

• 50g Almond Powder
• 8g Agar-agar Powder
• 100g Granulated Sugar
• 500ml Whole Milk
• 300ml Water (divided)
• 1 can (567g net weight) Canned Lychees, drained
• 5g Fresh Mint Leaves (for garnish, optional)

Steps

1. In a small bowl, mix almond powder with 50ml of water to form a smooth paste.
2. In a saucepan, combine the remaining 250ml of water, agar-agar powder, and granulated sugar. Bring to a boil over medium heat, stirring until agar-agar and sugar are fully dissolved.
3. Reduce heat to low. Stir in the whole milk and the prepared almond paste. Heat gently, stirring constantly, until the mixture is hot but not boiling vigorously.
4. Remove from heat and strain the mixture through a fine-mesh sieve into a clean dish or mold to remove any lumps.
5. Let the mixture cool slightly at room temperature for 15 minutes, then refrigerate for at least 2-4 hours, or until fully set.
6. Once the almond jelly is set, cut it into desired cubes or shapes. Serve the almond jelly with drained canned lychees. Garnish with fresh mint leaves if desired.

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