Chinese almond jelly
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Chinese almond jelly
  Chinese    Dessert    Almonds  
Last updated 6/12/2012 1:14:45 AM. Recipe ID 43802. Report a problem with this recipe.
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      Title: Chinese almond jelly
 Categories: Dessert
      Yield: 16 Servings
      1    Envelope unflavoured
           -gelatin (or as many as you
           -want to make)
           Boiling water
           Almond extract (in little
           -bottles; is clear coloured)
      1 cn Fruit cocktail
           Granulated sugar (white)
  From: Julie Leung 290-6565 
  Date: Tue, 12 Jul 1994 00:18:06 -0400 (EDT) Hi Dave, I have the name
  of the dessert and my own version of a recipe for you. This dessert
  is known in English as "Almond Jelly", or in Chinese as "Hun Yun Dou
  Phoo". Usually it is made with agar (extract from algae) but I've
  made up my own version of this dessert.  It is not exactly as it is
  in the chinese restaurants, but I actually prefer my recipe.  So,
  here goes:
  Follow the directions of how to set 1 envelope (which is usually 1
  mL, I believe, of gelatin).  Instead of adding the whole amount of
  boiling water (it usually says 2 cups or something), add half water
  and half milk (normal 2% or condensed milk, or evaporated milk ... up
  to you!). Add sugar as it says to in the "sugar set method" on the
  KNOX envelope. Add almond extract to the degree that it 'smells nice'
  (sorry, can't think of another way to put this).
  Stick this in the fridge until set.  Cut into cubes.  Pour chilled
  fruit cocktail over this and serve chilled!
  You can also change the amount of liquid you add (either water or
  milk) to change the consistency of the gelatin cubes.  I like mine
  quite tough but the ones in the restaurants are "looser"
  Finally, you can also buy ready-made ("just add water") kind of
  packages for this dessert in any chinese grocery store.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 43802 (Apr 03, 2005)

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