Chinese Almond Jelly in Milk

What you need

• 60 g (1/3 cup) blanched almonds, skinless, unsalted
• 650 ml (2 3/4 cups) water, 300 ml for blending the almonds, 350 ml for the agar
• 6 g (2 tsp) agar powder
• 70 g (1/3 cup) granulated sugar
• 1 pinch salt
• 200 ml (3/4 cup) evaporated milk
• 1/2 tsp almond extract
• 1 can canned lychees, 400 g, drained, juice reserved

Method

Restated from the original video

1. 1

   Blend the almonds with 300 ml of the water on high speed until the mixture is very fine and milky, 2 min.

2. 2

   Pour it into a sieve lined with muslin set over a bowl and squeeze out all the liquid. You should have about 250 ml almond milk; discard the pulp.

3. 3

   Whisk the agar powder into the remaining 350 ml water in a saucepan and let it sit for 5 min.

4. 4

   Bring to a boil over medium heat, stirring, and simmer until the powder dissolves and the liquid turns clear, 2-3 min.

5. 5

   Add the sugar and salt and stir until dissolved. Take the pan off the heat.

6. 6

   Stir in the almond milk, evaporated milk and almond extract until even. Do not boil again.

7. 7

   Pour through a fine sieve into a 20 cm (8 in) square dish to catch any lumps. Skim off bubbles from the surface.

8. 8

   Cool for 30 min at room temperature, then chill until fully set and firm, at least 2 hours.

9. 9

   Run a knife around the edge and cut the jelly into diamonds or cubes.

10. 10

    Spoon into bowls with lychees and a few spoonfuls of their juice. Serve cold.

Imported from deliciousnotgorgeous.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.