Fujian Xing Ren Tofu

Despite its name, xing ren tofu contains no soy — it is a delicate milk-based jelly set with agar, flavoured with sweet Nanfang almond (apricot kernel) essence. Silky, cool, and barely sweet, it is a beloved summer dessert in Fujian teahouses and an elegant finish to a banquet meal.

Serves: 4

Ingredients

• 500ml (2 cups) whole milk
• 250ml (1 cup) water
• 8g (2 tsp) agar-agar powder
• 50g (¼ cup) caster sugar
• 1½ tsp pure almond extract (or apricot kernel extract if available)
• To serve: 200ml (¾ cup) lychee or longan syrup from a can, chilled; fresh or canned lychee, mandarin segments, or wolfberries

Instructions

1. Combine the water and agar-agar powder in a small saucepan. Let it sit for 5 minutes, then bring to a gentle boil over medium heat, stirring constantly until the agar is completely dissolved, about 3 minutes.
2. Add the sugar and stir until dissolved. Pour in the milk and almond extract. Stir to combine fully, then remove from heat just before it returns to a boil.
3. Strain the mixture through a fine-mesh sieve into a shallow rectangular dish or tray (about 20 × 20 cm / 8 × 8 in). Let cool to room temperature, then refrigerate for at least 2 hours until fully set.
4. Once set, cut the jelly into diamond or rectangular shapes with a thin-bladed knife.
5. Arrange the pieces in chilled serving bowls. Pour over the chilled lychee syrup and garnish with lychee, mandarin segments, or wolfberries.

Cook's Notes: Agar sets firmer than gelatin — for a silkier wobble, reduce agar to 6g. Do not let the milk boil vigorously or it may form a skin and cloud the jelly. This dessert is low in cholesterol and light on calories; it is naturally gluten-free.