China / Desserts

Almond jelly

Name: Almond jelly
Prep time: 10 min
Cook time: 8 min
Yield: 4 portions
Cuisine: China
Ingredients: 400 ml milk; 200 ml water; 4 g agar powder; 45 g sugar; 0.5 tsp almond extract; 200 g mandarin segments

A home-cooking adaptation of almond jelly, with practical ingredients and clear steps.

Prep10 min

Cook8 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Whisk agar into water and boil for two minutes or follow packet directions.
Stir in milk and sugar and heat gently until sugar dissolves.
Remove from heat, add almond extract and pour into a shallow dish.
Chill until set, cut into cubes and serve with mandarin segments.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates. Allow two hours chilling. Extract may be nut-derived.

Allergen notes

Milk; check almond extract for nuts. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 137 kcal
Protein: 3.9 g
Carbs: 23.1 g
Fat: 3.8 g
Fibre: 1.3 g
Total sugar: 21.1 g
Sodium: 45 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it