Loquat Pit 'Almond Tofu' Custard. Baked Chocolate Custard, Apple Loaf Cake + Vanilla Custard, Veggie Lasagna With Silken Tofu Custard. Almond Tofu is a food item that the player can cook. The recipe for Almond Tofu is obtainable by investigating the kitchen table in Wangshu Inn's kitchen located in Dihua Marsh, Liyue.
Loquats are a member of the Rosaceae family, also known as the rose family, along with apples, strawberries and pears.
One name for the Loquat in Chinese is pipa, which means lute, the musical.
Tau Foo Fah - delicious silken tofu dessert eaten with a clear sweet syrup infused with ginger or pandan.
You can cook Loquat Pit 'Almond Tofu' Custard using 8 ingredients and 15 steps. Here is how you cook it.
Ingredients of Loquat Pit 'Almond Tofu' Custard
- Prepare 1 of ※ see step 2 Loquat.
- You need 1 of milk - 300 ml ●For the light version.
- Prepare 1 of milk - 200 ml + heavy cream - 100 ml ●For the medium version.
- Prepare 1 of milk - 130 ml + heavy cream - 200 ml ●For the rich version.
- It's 2 of Whole eggs.
- It's 3 of ※If using egg yolks only.
- It's 20 grams of Sugar.
- You need 1 tbsp of (Optional) Skimmed milk powder or condensed milk.
Almond tofu is a common and popular Chinese dessert in hot summer. It can be considered as the Chinese version of panna cotta. Almond tofu is the ideal dessert for summer because it is super beneficial to lung. It is also widely loved because of the melt in mouth texture.
Loquat Pit 'Almond Tofu' Custard step by step
- Take the seeds out of the loquat fruit. Wash the kernels well, and make several cuts in them using a knife or kitchen scissors. You can peel the kernels easily with your fingernails from those cuts. Peel about 2 kernels. (There's no need to dry the seeds.).
- The key point here is the number of kernels used. Loquat seeds contain amygdalin. It's fine to consume a tiny amount in a day, but you should not consume too much. Do not eat more than 3 kernels at a time..
- Grate the peeled kernels using a fine tooth grater. (You can also pulverize them in a food processor or blender.) You can already smell the bitter almond aroma at this point. You only need a small amount..
- If it's too much work to grate the kernels, put them in a small plastic bag and crush with a rolling pin, or chop them up very finely with a knife..
- Put the milk, fresh cream (and skim milk powder or condensed milk) in a pan. Add the grated kernels. Heat until it's just about to boil..
- Turn the heat off and leave the pan as is for a while. (This is to let the aroma permeate the liquid.) Preheat the oven to 170°C, and boil the water for the water bath..
- While the oven is preheating and the milk-cream liquid being infused with the loquat seeds, beat the eggs and sugar together (remove the membrane from the eggs first) until the mixture turns pale yellow..
- You can use whole eggs or just the yolks. (If you want the pudding to be very rich and creamy, just use yolks. If you want it to set firmly, use whole eggs.).
- Strain the infused milk-cream mixture from Step 6 through a strainer or sieve. (skip this step if you'd like to take in all of the nutritional value of the kernels and the texture as well.).
- Combine the Step 7 egg-sugar mixture with the Step 9 liquid. Mix well and pour into the mold..
- Pour 60°C or so hot water into an oven tray, and put it with the pudding mold into the oven. Bake in the water bath at 160°C for 40 to 45 minutes..
- If using a microwave: Put the mold in a larger container filled with hot water, and cover with plastic wrap. Microwave for 5 minutes at 600 W..
- You're all done. The creamy pudding has the fragrance of apricot pits. Although it's a very rich pudding, the aftertaste is very light and elegant..
- You can enjoy this with the fruit of the loquat too..
- For a version made with gelatin that's set in the refrigerator. https://cookpad.com/us/recipes/143277-annin-dofu-almond-flavored-jelly-with-loquat-kernels.
Almond Tofu is a light, refreshing dessert that is popular in Hawaii (and at many Chinese restaurants :). It's easy to make, really onolicious, and goes well with fresh or canned fruits. Almond Tofu has the texture of soft tofu meets jello.it is very delicious. This is a very popular dessert dish in Asian countries. It doesn't actually use tofu, but it's white and cubed, which resembles tofu, hence its name.
