Silken Almond Tofu

• 30 grams Chinese apricot kernel flour
• 2 grams Powdered kanten
• 35 grams Sugar
• 150 ml Water
• 350 grams Milk
• 1 tsp Amaretto (optional)
• 100 ml Water
• 20 grams Sugar
• 1 tsp Amaretto or lemon juice (optional)

1. Put the ingredients into a pot.
2. Combine well with a whisk, then continue to mix while adding the water a little at a time.
3. Heat on medium, while mixing continuously.
4. When it starts to thicken, add a tiny bit of milk to dilute.
5. Repeat this step several times.
6. Once the batter has thinned, and there's no more danger of it lumping, mix in the rest of the milk, while continuously stirring.
7. Heat until it begins to boil.
8. Strain into a bowl through a fine-meshed strainer, then add the amaretto.
9. Prepare a chilled water bath under the bowl, and let cool while stirring.
10. Wrap the bowl in plastic, then chill in the refrigerator to set.
11. Combine the syrup ingredients, mix, and chill.
12. When serving into individual dishes, use a large spoon to scoop.
13. You can also let the batter set in individual dishes.
14. Drizzle on the syrup, and enjoy!
15. Seefor Almond Tofu Blancmange.

chinese apricot kernel, kanten, sugar, water, milk, water, sugar, lemon juice

Taken from cookpad.com/us/recipes/146886-silken-almond-tofu (may not work)