Light wobbling almond milk dessert with fruit cocktail
Chinese Almond Jelly
Prep Time
10 min
Cook Time
5 min
Total Time
2 hr 15 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Chinese Almond Jelly
Light wobbling almond milk dessert with fruit cocktail
★4.8(23)
A refreshing, jiggly almond-flavored gelatin served chilled with a medley of canned fruit cocktail. Xing ren dou fu is the classic Cantonese banquet dessert, light and palate-cleansing.
10m
Prep Time
5m
Cook Time
135m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Almond jelly is the perfect ending to a rich Chinese meal. Its delicate almond fragrance and cool, slippery texture provide a refreshing contrast to the savory dishes that came before.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Chinese Almond Jelly special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 2 cups water
- 1 cup evaporated milk
- 1 packet unflavored gelatin (or 1 tsp agar-agar)
- 1/4 cup sugar
- 1 tsp almond extract
- 1 can fruit cocktail, chilled
Instructions
- 1
Bloom gelatin in 1/4 cup cold water for 5 minutes.
- 2
Heat remaining water with sugar until dissolved. Remove from heat and stir in bloomed gelatin until fully melted.
- 3
Add evaporated milk and almond extract. Stir well.
- 4
Pour into a shallow dish and refrigerate for at least 2 hours until firmly set.
- 5
Cut into diamonds or cubes. Serve in bowls topped with chilled fruit cocktail and a drizzle of the syrup.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Evaporated milkCoconut cream
Makes it dairy-free with a subtle tropical note
GelatinAgar-agar powder
Vegan alternative; sets firmer and holds shape in heat
Tips & Storage
Pro Tips
For a vegan version, use coconut milk and agar-agar instead of evaporated milk and gelatin.
Add a few drops of almond extract; too much makes the flavor artificial.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe was tested multiple times to ensure reliable results. Follow the temperatures and times closely for your first attempt, then adjust to your oven on subsequent bakes.
Nutrition Facts
Per serving (10mg) · 6 servings
Calories130
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates3g
Fat24g
Fiber45mg
Sugar0g
Sodium20g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use almond milk instead?
- Yes, use 2 cups unsweetened almond milk plus extra almond extract for stronger flavor.
- What fruits work best?
- Traditional fruit cocktail, lychee, mandarin oranges, or fresh mango all pair beautifully.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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