Almond Jell-O And Fruit Cocktail Is The Ultimate Cantonese Comfort Food

There is just something about that Jell-O jiggle. Cultures all around the world have some sort of gelatin-based dessert — Mexicans create a fruity mosaic set in a creamy base (aptly called gelatina de mosaico); Filipinos douse tropical fruit flavored Jell-O cubes in evaporated milk and layer a variety of toppings like red beans, ube ice-cream, sago, and leche flan to make halo-halo; and Midwesterners are known for bundt pan-molded Jell-O filled with additions like crushed pineapple, shredded coconut, and mini marshmallows.

This Cantonese comfort food uses rich almond-flavored Jello-O and humble canned fruit cocktail for a dessert that is comforting, refreshing, satisfying, and super easy to put together. Almond jelly, also called almond tofu, annin tofu, or in Hawaii, almond float, is prepared for gatherings and major events like Lunar New Year. Tofu appears in the name because the creamy white jello has a silky texture and appearance, just like tofu, but actual tofu is not an ingredient.

In Cantonese, almond jelly is called heng yan tau hu (杏仁豆腐). The first two characters mean "apricot kernel," but are commonly translated as "almond." The inside of the sweet apricot seed, which looks very similar to almond, was originally used to make the milk for this dessert. Now, almond milk or cow's milk with almond extract is commonly substituted. The last two characters translate to "tofu."

The exact origins of the dish are not known, but almond jelly is often tied to Dong Feng, a physician who lived during the Han Dynasty, sometime around 200 A.D. Rather than requiring payment from needy patients, Dong Feng instead asked that they plant apricot trees once they were cured — one for something minor, and five for a major ailment. A lush forest of apricot trees grew, and apricot forests remain a symbol of Chinese medicine. In a very traditional preparation of apricot kernel tofu, now called almond tofu, soaked sweet apricot kernels were blended with water and a touch of ash, the resulting milk boiled with sugar, and then left to set.

There are many different ways to make almond jelly, but perhaps the easiest version combines plain gelatin – Knox brand is popular — with water, sugar, milk, and almond extract. Pour the mix into a glass dish and allow to set in the refrigerator overnight. Then, slice the creamy white Jell-O into cubes, pour classic canned fruit cocktail (the kind with pears, peaches, green grapes, and just a smattering of maraschino cherries) over the top, and gently mix with a spoon. You can go simpler by using almond Jell-O from the start, or go totally homemade and make your own milk by blending and straining soaked almonds or sweet apricot kernels.

You can adjust the texture of the dessert to your preference by using agar agar or choosing a different brand of gelatin. Agar agar is made from seaweed (so it's vegetarian and vegan-friendly), and gelatin is made from animal bones. Agar agar will make a firmer final product, and gelatin will yield a more silken texture. You can even use store-bought almond milk and agar agar for a plant-based version.

If fruit cocktail is not your thing, canned lychee or mandarin oranges are also popular. You can also upgrade with diced fresh fruits, goji berries, raisins, or cherries. Osmanthus syrup — made from the delicately bitter and lightly sweet flowers — is another common topping for almond jelly. Whichever route you decide to take, you really can't go wrong with Jell-O and fruit — especially this iconic Cantonese version.