-10g agar agar
-2 cups water (480ml/g)
-2 cups cream, milk or half and half (480g/ml)
-150g sugar (adjust to taste)
-1 ½ tbs almond extract
-1 can jackfruit (drained, optional)
-1 can longan (drained, optional)
-maraschino cherries (optional)

What to Do:
Shred jackfruit, cut longan into small pieces. Boil agar agar in water until dissolved. Add sugar and milk. Mix in jackfruit, longan and almond extract. Pour into small desert cups and allow to set. Serve cold with a cherry on top.

The amount of water and cream can be adjusted, just make sure there is a total of 4 cups of liquid.

Comments (5)

On 11:08 AM , Anonymous said...

So coincidence, I just bought an instant pack of almond jelly mix over the weekends, thinking of making it sometime soon :)

On 1:03 AM , hoangtam/tt said...

great people think and cook alike ;)

On 1:03 PM , Cooking CatZ said...

Hi hoangtam,
I tried this recipe. I boiled 2 cups of water then add 10g agar-agar, then sugar. Low heat until everything dissolve. After I added this liquid into my 2 cups of milk (+ almond extract) little by little. Cool then fridge.
BUT after 8 hours in fridge, it was too liquid to unmold. Althought taste was GREAT! Can u help me with finding an explanation?
Thanks in advance,
P.S: your blog is awesome!! I tried another recipe which worked 100% :D

On 11:22 PM , hoangtam/tt said...


Try increasing the agar agar to 12-15g. (agar agar differs by brand, some are 'weaker' then others thus, won't set). If your second attempt doesn't set you can always fix it by reboiling the pudding and add in more agar agar.

Just keep in mind, almond pudding should be soft and silky like dessert tofu. Adding too much agar agar will turn it into jello.

On 6:02 PM , Cooking CatZ said...

Thank you very much for the answer :D