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Annin Tofu | 杏仁豆腐

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This site still needs considerable tweeking to make thing better and easier for viewer to look for what may be useful information for each reader and visitors, whatever it may be, whether on the topic of cooking, food or information on Tokyo or Japanese culture, etc.

This is a seasonal recipe which when the apricots come avail. I’ve been eating and loved ‘annin tofu’, quite a familiar dessert served at Chinese restaurants and always believed with no doubt, a soft pudding quickly made from almond powder. Never in my mind, thought that ‘annin tofu’ was made from ‘apricot seed flavor’. The kanji character ‘杏’ reads ‘apricot’, never in mind to doubt why? the dessert uses the apricot kanji character. 

But of course!, to find the genuine recipe of making ‘annin tofu’ from scratch. It uses the apricot inner (white) seed, the core which produces the distinct ‘annin tofu’ aroma. The making process is not difficult once you have left over apricot seeds after jam making. 




Annin Tofu | 杏仁豆腐

Recipe by HisakoCourse: DessertCuisine: Chinese


Prep time


Cooking timeminutes



  • Wash the apricots and remove the inner seed from the apricot seed. By placing a knife along the ridge, enabling the crack the seed into half. You will see a white inner seed within. Twisting the white inner seed will separate and remove it from the outer hard husk.

  • Once the inner seed is removed, soak it in water overnight to remove the thin brown skin.

  • Add 2 tablespoon of water to the powdered gelatin.

  • Blend the inner seed (skin removed) with 200cc of water and blend it in a food mixer or processor. 

  • Warm the milk, cream, sugar and powdered kanten, remove from heat just before boiling point.

  • Once the warmed milk becomes about 50 or 60 degrees centigrate, add the powdered gelatin. 

  • Once the powdered gelatin has dissolved, set aside to cool completely before placing it the refrigerator.

  • Once it is completely cool, pour the liquid into a container and refrigerate to chill.

  • While chilling, make the syrup. Put water and sugar in a ratio of 1: 1 in a pot and simmer to dissolve the sugar. Once the sugar has melted, let it cool. If you use dried wolfberry, put it in the chilling syrup as it will become soft as it cools.
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