Almond jello, also called almond jelly or almond tofu, is a classic Cantonese dessert that’s easy to make at home. While instant almond jello packages are sold in Asian markets, I prefer making it from scratch. This almond jello uses Knox gelatin for a super soft, jelly texture. For substitutions and more variations, keep reading below!
What is Almond Jello?
Almond jello is a Cantonese dessert consisting of white cubes of almond flavored jelly mixed with various cut fruit. Also called almond jelly, almond tofu, or, if you’re in Hawai’i, almond float, the variation in English names comes from trying to translate the Chinese: 杏仁豆腐. The last two characters are “tofu,” but that’s only because this dessert LOOKS like tofu. There’s no actual tofu in almond jello.
The first two characters are translated as “almond” in English but actually refers to southern apricot kernels. Apricot kernels are literally kernels found in the pits of apricots. Whether it’s the English translation or just the scarcity of apricot kernels in the US, for whatever reason, almond jello made by Chinese Americans almost always uses almond extract or flavoring rather than apricot kernels.
So in summary: almond jello, almond jelly, almond tofu, almond float, southern apricot kernel tofu… it’s all the same thing!
Almond Jello From Scratch vs. Almond Jello Instant Packet
If you go to a Chinese or Japanese market, you’ll probably be able to find instant packets of almond jello! Just like making jello from a box, just follow the directions on the packet – usually you just mix with water, boil, and let set in the fridge.
However, making the almond jello from scratch is almost just as easy! And when you make it from scratch you can choose what flavoring to add and whether or not you want your fruit mixed directly into the jello or not. Plus, most instant packets use agar agar, which is a texture I just really don’t like.
Almond Jello With Gelatin vs. Agar Agar
In Asia, it’s really common to make jelly desserts using agar agar instead of gelatin. Agar agar is a plant-based thickener made from seaweed! So the benefit to using agar agar is that you can make your desserts vegan. However, the texture of agar agar is really firm, and it’s just…. not my favorite. Most instant almond jello packets use agar agar, which is why I much prefer to make it myself from scratch.
Gelatin, on the other hand, is made from animal hides and bones. Its texture is much more jiggly and soft, and I LOVE IT. Now, there are a lot of differences between different gelatin brands. This article from Serious Eats does a really great job explaining all the different kinds of gelatin and how it can really make your recipe go wrong. The bottom line to know is that for this recipe, you must use Knox gelatin specifically. You can try substituting another form of gelatin, but the texture of your jello may wildly vary! So be forewarned!
If you live outside the US and don’t have easy access to Knox gelatin, I apologize. You can risk trying your own gelatin, or you can try buying online from Amazon!
So Are There Almonds in Almond Jello? Why is Almond Jello White?
So now we know that originally, almond jello would be made with the milk from southern apricot kernels, similar to almond milk. In my family’s recipe, we have always used regular ol’ cow’s milk flavored with almond extract. If you can’t do dairy, you can substitute almond milk or another plant based milk as well. If you have allergy concerns with the almond extract, you can substitute coconut extract instead! Coconut milk with coconut extract would make for a yummy coconut jelly, no? Or you can even try vanilla for a vanilla flavored jelly! This recipe is really easy to modify, so feel free to experiment!
What Fruit Goes on Almond Jello?
Traditionally, at least in Chinese American homes, almond jello goes with cans of fruit cocktail! That’s right, those syrupy, sweet, canned fruits from school cafeteria lunches are essential to almond jello. Despite the horrors of school cafeterias past, I do really love canned fruit cocktail in almond jello. If you have never bought fruit cocktail before, I usually buy the Del Monte brand, which looks like this, except I typically get either the lite syrup or the 100% juice to cut down on sweetness.
HOWEVER, I do acknowledge that some people may be too traumatized from past experiences with fruit cocktail to voluntarily use it in a dessert. I know some families use canned lychee instead or canned mandarins. You could also skip the cans altogether and cut fresh fruit yourself, you’d just miss out on some of the extra sweetness from syrup that’s in the cans. In any case, you do you. It’s hard to go wrong with fruit and jello.
More Asian Dessert Recipes
Looking for more easy Asian desserts? Check these out!
- Haupia (Hawaiian Coconut Pudding Squares)
- Chi Chi Dango (Hawaiian Mochi)
- Microwave Milk Mochi
- Butter Mochi
- Mochi Brownies
Easy Almond Jello
Equipment
- 9×13 pan pyrex recommended
Ingredients
- 4 7g packages Knox gelatin total 28g or 1oz
- 1/2 cup water
- 1 1/2 cups granulated sugar
- 3 cups water
- 4 cups whole milk can sub other milks
- 1 1/2 tsp almond extract can sub coconut extract
- 2 15 oz cans fruit cocktail
Instructions
- Bloom your gelatin by combining gelatin powder and 1/2 cup water in a bowl. Set aside.
- Combine sugar and remaining three cups water in a pot and bring to a boil. As soon as it starts boiling, turn off the heat.
- Add bloomed gelatin to the pot and stir until dissolved.
- Add milk and extract to the pot and stir to combine. If your pot is not big enough, you can pour all your liquids into the 9×13 dish and stir in the dish.
- Cover your dish and chill in the refrigerator overnight or at least six hours.
- When ready to serve, use a knife to slice your jello into cubes directly in the dish. Pour two cans of fruit cocktail directly over your jello cubes and stir to mix. Leftovers can be kept in an airtight container in the fridge.