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annin tofu
Annin tofu (杏仁豆腐) is a soft, jellied dessert made of apricot kernel, agar, and sugar. It is a traditional dessert of Beijing cuisine, Cantonese cuisine, Hong Kong cuisine, and Japanese cuisine.
The name "tofu" here refers to "tofu-like solid"; soy beans, which are main ingredient of tofu, are not used. This naming convention is also seen in other east Asian dishes, e.g. Chinese ''yudoufu'' (鱼豆腐), Japanese ''tamagodofu''.
==Traditional recipe==
In the traditional recipe, the primary ingredient is apricot kernel, soaked and ground with water. The kernel milk is extracted, sweetened, and heated with a gelling agent (usually agar). When chilled, the milk mixture solidifies to the consistency of a soft gelatin dessert.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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