Pumpkin Corn Almond Tofu

Overview

Brilliant as gold, as creamy as jade, as delicate as porcelain, sweet and refreshing, and very tender and smooth in taste. Although it is the early winter season, you will still be addicted to this refreshing and delicious beauty tofu...

Tags

• snacks
• dessert
• ice products
• old man
• dinner with friends
• winter recipes
• lunch
• agar
• almond
• corn residue
• pumpkin
• rock sugar
• rose honey water
• white sugar

Ingredients

Steps

1. 1 Prepare the required ingredients.

   

2. 2 First add appropriate amount of water to the agar and soak it until soft.

   

3. 3 Peel the pumpkin, wash and cut into small pieces.

   

4. 4 Put it into the soy milk machine, then add 60 grams of corn residue, 60 grams of almonds, and 30 grams of rock sugar.

   

5. 5 Add water to the marked water level.

   

6. 6 Turn on the power, press the 'grain rice paste' key, and start waiting.

   

7. 7 Strain the beaten pumpkin pulp to remove the foam.

   

8. 8 Use a measuring cup to take 300 grams of pumpkin, corn and almond milk.

   

9. 9 Put it into a small pot and add the soaked agar.

   

10. 10 Bring to a simmer and cook until the agar melts, then turn off the heat. Then add appropriate amount of sugar and stir evenly.

    

11. 11 Let it dry for a while, then put it into the mold and refrigerate until it solidifies.

    

12. 12 Take out the solidified tofu, pour in rose honey water and enjoy.