Ginkgo tofu (pudding)
Overview
There are always fresh ginkgo almonds (commonly known as ginkgo nuts) in the refrigerator, but they have been frozen since last year. Sometimes put into soup, sometimes used as a side dish. Regular consumption of ginkgo can nourish yin, nourish the skin, resist aging, and prolong life. I made this dessert today. I originally wanted to learn how to make almond tofu, but I only had a pack of cheese pudding powder at home. I think it should be okay, but should it be called almond tofu? Or should it be better called almond pudding? Ginkgo almonds are only called almonds in the local dialect, but they are actually two different ingredients. Never mind it, just do it anyway. The round one was taken out of the refrigerator after being refrigerated for an hour and a half in the afternoon and I took a photo and ate it. The square one was taken out after dinner, cut into square shapes in the glass lunch box, poured out and ready to eat. It was taken in photos, so the colors are different due to the lighting. As for the taste, it's on the sweet side for me. Some colleagues thought it was good, and some said it was a dark dish. In fact, it was the unique taste of ginkgo almonds.
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Ingredients
Steps
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Ingredients picture
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Soak ginkgo almonds in hot water
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Take off the coat
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Put it into a food processor and add 250ml of water
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Beat almonds into paste
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Strain the almond butter
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Pour the filtered almond butter into a non-stick pan and add about 200 ml of water;
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Stir while cooking, I used a silicone mixing spatula to help
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After boiling, add all the pudding powder
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Cook, stirring, until boiling
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Pour into the mold and cool slightly before placing in the refrigerator. Refrigerate for three hours before taking out and eating.
