Shanxi-style Almond Jelly

Recipe

Shanxi-style Almond Jelly

Silky Shanxi Delight: Almond Jelly with a Twist

4.5 out of 5

Indulge in the delicate flavors of Shanxi cuisine with this delightful twist on the classic Filipino Gulaman. This Shanxi-style Almond Jelly combines the smoothness of almond milk with the subtle sweetness of jujube syrup, creating a refreshing and elegant dessert.

Jan Dec
Dessert› Gulaman
Asian cuisine› Southeast Asian cuisine› Filipino cuisine
Asian cuisine› Chinese cuisine› Anhui cuisine› Shanxi cuisine

Preparation time

15 minutes

Cooking time

5 minutes

Total time

2 hours 20 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using plant-based milk), Gluten-free, Dairy-free, Nut-free (if almond milk is substituted with another plant-based milk)

Allergens

None (unless using almond milk, which may be an allergen for some individuals)

Not suitable for

Paleo, Keto, Low-carb, High-protein, High-fat

Ingredients

In this adaptation, we have replaced the traditional agar-agar used in Gulaman with almond milk, giving the dessert a creamy and nutty flavor. Additionally, we have incorporated jujube syrup, a popular ingredient in Shanxi cuisine, to add a unique sweetness to the dish. We alse have the original recipe for Gulaman, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 150 kcal / 628 KJ
  • Fat (total, saturated): 5g, 0.5g
  • Carbohydrates (total, sugars): 25g, 20g
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0.1g

Preparation

  1. 1.
    In a saucepan, combine the almond milk, jujube syrup, sugar, and water. Stir well to dissolve the sugar.
  2. 2.
    Sprinkle the agar-agar powder over the mixture and let it sit for 5 minutes to allow the agar-agar to bloom.
  3. 3.
    Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly.
  4. 4.
    Reduce the heat to low and simmer for 5 minutes, continuing to stir until the agar-agar is completely dissolved.
  5. 5.
    Remove the saucepan from heat and let the mixture cool for a few minutes.
  6. 6.
    Pour the mixture into individual serving dishes or a large mold.
  7. 7.
    Allow the jelly to cool to room temperature, then refrigerate for at least 2 hours, or until set.
  8. 8.
    Once set, garnish with crushed almonds and jujube slices before serving.

Treat your ingredients with care...

  • Almond milk — Use unsweetened almond milk for a more balanced flavor. If unavailable, you can substitute with other plant-based milks such as soy milk or oat milk.
  • Jujube syrup — If jujube syrup is not available, you can make your own by simmering dried jujube fruits in water and sugar until a syrupy consistency is achieved.

Tips & Tricks

  • For a more intense almond flavor, you can add a few drops of almond extract to the mixture.
  • To achieve a smoother texture, strain the mixture before pouring it into the serving dishes or mold.
  • Experiment with different garnishes such as fresh berries or mint leaves to add a pop of color and freshness to the dessert.
  • Adjust the sweetness by adding more or less jujube syrup according to your preference.
  • Serve the almond jelly chilled for a refreshing treat.

Serving advice

Serve the Shanxi-style Almond Jelly chilled in individual dessert bowls or unmolded onto a serving plate. Garnish with crushed almonds and jujube slices for an elegant touch. This dessert is best enjoyed as a light and refreshing finale to a Shanxi-inspired meal.

Presentation advice

To elevate the presentation, use decorative molds to create unique shapes for the almond jelly. You can also layer the jelly with other ingredients such as fresh fruit or coconut milk for a visually stunning dessert.

More recipes...