The almond-flavored jelly dessert often served with fruit cocktail in dim sum restaurants is annin tofu.
Annin tofu is a soft, chilled East Asian dessert whose name literally suggests “apricot-kernel tofu.” Despite the tofu-like name and appearance, it is not made from soybeans. Traditional versions use apricot-kernel milk, sugar, water, and agar, which sets the mixture into a delicate gel.
The dessert is also known as almond tofu, almond jelly, or almond float. The almond flavor familiar to many diners can come from apricot kernels, almond milk, or almond extract, depending on the region and recipe. That variation explains why the dessert’s name and ingredients do not always match perfectly.
In Hawaii, where it is often called almond float, the dessert is commonly combined with canned fruit cocktail and lychee. This serving style is related to its popularity in Chinese restaurants and banquet-style meals. It should not be confused with mango pudding, another common dim sum dessert, which has a distinctly fruity mango flavor and a different culinary identity.