TRADITIONAL "CHINESE ALMOND JELLY" RECIPE!! | VEGAN 杏仁豆腐

So as I had stated, there are “sweet” apricot kernels (determined by the Chinese characters 南杏 indicating “southern almond”) and “bitter” apricot kernels (identified by the Chinese figures 北杏 this means “northern almond”). It is the SWEET SOUTHERN APRICOT KERNELS that you want to buy since, as with quite a few pit fruit seeds, there is a selected amount of money of cyanide in them, and that contains the typical almonds we get from the retail store. Northern Chinese bitter almonds/apricot kernels have an unsafe quantity of cyanide. It is a very good notion to wash and soak any kernels you use as that receives rid of some of this and cooking helps as nicely. If any of you simply cannot discover sweet apricot kernels – i put a url down below – or do not sense comfortable working with it, just use normal western almonds and add some almond extract.

Chinese Almond Jelly
(Makes 3 servings)

4 tablespoons sweet apricot kernels, soaked for 4 several hours (https://amzn.to/2YH58Mr)
1 cup almond milk
1 cup h2o
1 teaspoon agar (https://amzn.to/2VsFBV6)
2 tablespoons sugar or sweetener
pinch salt

Audio: epidemicsound.com

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14 thoughts on “TRADITIONAL "CHINESE ALMOND JELLY" RECIPE!! | VEGAN 杏仁豆腐

  • at 9:41 pm
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    Who's a fan of almond-flavored desserts?? 🖐I could probably drink almond extract if I could, though I shouldn't 😜But this jelly recipe is AMAZING. Like I said in the video, if you don't strain the apricot mixture, it gives the jelly a bit of a rough texture, that kind of works…It's cool, refreshing and so so almond-y. But definitely read through the description and make sure you're getting southern sweet apricot kernels from the grocery store if you get these❤️

  • at 10:02 pm
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    Looks soo yummy and cute!!

  • at 11:44 pm
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    Now that the spring semester has ended, and I have more free time, I will definitely try making this. It looks amazing!

  • at 12:26 am
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    I've never had it, and I will probably never have, because I live in the middle of nowhere. It's looks so delicious though.

  • at 1:52 am
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    yay for asian recipes

  • at 4:30 am
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    YUM! I found cheap agar at my local Asian supermarket (the ONLY Asian supermarket for hundreds of kilometres 😉 ) and was highly excited as no more buying online and I can now make ALL the Chinese almond jelly. Awesome share and perfect timing 🙂

  • at 2:14 am
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    Omg I used to loooove that instant almond jelly stuff and eat it all the time lol. I was definitely not a healthy omni at all, haha! I recently took an allergy test, and I'm allergic to almonds, so I could probably make this and replace the almond milk with soy? 🙂

  • at 4:31 pm
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    Mmmmm! Looks so decadent! Like Chinese creme brulee (but better)! Thank you for introducing this to me 🙂

  • at 6:53 pm
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    any other uses for the seeds?

  • at 7:46 pm
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    anyone here from genshin impact? lol

  • at 3:38 am
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    I were to bear a great amount of acknowlegation towards this particular food despite of i were to acquire the recipe in Genshin impact.

  • at 8:22 am
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    Traditional Chinese Xing Ren Jelly Recipe uses both Northern and/or Southern.

    I think I'll experiment and make this with Bitter Almonds or Xing Ren. If cooked or baked, this deactivates the beta-glucosidase that releases the bitter benzaldehyde that people incorrectly associate with the nitrile hydrocyanic acid (HCN). Marzipan, or Italian cookies are made with apricot seeds. Without the acidity/bitterness there would be no point to using apricot, ordinary almonds would suffice.

    There is an irrationality in fear of hydrocyanic acid, "cyanide". And it is unscientific, to boot.

    It was established in 1910 and proven since in countless experiments that HCN is a coenzyme, a B vitamin.

    Some Peculiarities of the Proteolytic Activity of Papain: The Acceleration of Proteolysis by HCN

    Lafayette B. Mendel and Alice F. Blood

    (From the Sheffield Lab. Of Physiological Chem., Yale U., New Haven, Conn.)

    J.Biol.Chem. 1910

    You can download this seminal research article from Science Direct to prove to yourselves, hydrogen cyanide is a vitamin:

    https://www.sciencedirect.com/search?qs=Lafayette%20Mendel%20and%20Alice%20Blood

    It is actually Essential, otherwise our immune functioning serum digestive enzymes cannot function optimally, if at all, when inhibited by pathogens and an abundance of cloning viruses. HCN liberates such inhibited digestive enzymes and accelerates their digestive function. Viruses ought never have a chance to gain foothold save most are tragically and criminally deficient in this primary B vitamin. "Criminally" due to unscientific villification of an essential coenzyme that cannot be synthesized by the body. B12 can be synthesized when sufficient HCN is present along with cobalt, resulting in Cyanocobalamin, the form of B12 in most supplements. But it is not truly a vitamin, BECAUSE it can be synthesized with the said precursors. This is a commonplace proven of vegans in the Far East using no outside source of B12, yet present no symptoms. They do not consume even milk. Nor glutenous grains, but, typically, polished rice, millets, garbonzo or chickpeas, lentils and a wide variety of foods containing HCN.

    Vitamin A is a deadly poison in inordinate quantities. Polar bear liver for example cannot be eaten for all the retinoic acid in them. Prescriptive retinoic creams and supplements are controlled tightly for this very reason, strengths beyond what is commonly encountered or experienced in Nature.

    Just for your information. My girlfriend eats bitter Almonds like ordinary nuts.

  • at 11:06 am
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    It tastes way way better if you make a simple syrup with the herb you prefer
    I used jasmine and it was beautiful
    The simple syrup gives the very flavorless jelly the perfect amount of sweetness and the touch of jasmine just compliments everything 🥰

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