• Prep Time: 6 hours
  • Cook Time: 20 mins

Number of servings

Almond Tofu Ingredients

  • 50 g almond powder
  • 30 g rock sugar
  • 200 ml water
  • 300 ml almond milk
  • 7 g gelatin
  • 7 g Jelly T

Cara Cara Osmanthus sauce Ingredients

  • 250 ml Sunkist® Cara Cara orange
  • 8 ml corn syrup
  • 3 g osmanthus

Finishing touches Ingredients

  • 1 Sunkist® Cara Cara orange
  • Sunkist® Cara Cara orange zest
  • Edible flowers

Almond Tofu


  1. Mix the almond powder with jelly powder.
  2. Add the water, almond milk and rock sugar. Cook until the temperature reaches 80-90°C, then turn off the heat. Soak for 15 minutes until the almond flavor infuses.
  3. Soak gelatin in ice water and drain.
  4. When the almond milk cools to 50°C, add the drained gelatin.
  5. Strain the mixture until smooth.
  6. Pour the mixture into molds and refrigerate for 6 hours.

Cara Cara Osmanthus sauce


  1. Juice the two oranges.
  2. In a saucepan, combine 250ml of orange juice with osmanthus flowers. Simmer over medium-high heat for 8 minutes and reduce to around 100ml.
  3. Strain the mixture and cool in an ice bath. Add corn syrup to finish.

Finishing touches


  1. Slice the oranges into thin strips and then cut them into small pieces.
  2. Removing almond tofu from mold(s) and trim into a neat shape.
  3. Plate the almond tofu with the orange juice, arrange orange strips on top, and garnish with edible flowers.

    • For a more fragrant and less bitter flavor, you can pre-soak the osmanthus flowers in the orange juice for 4 hours. After soaking, strain the flowers and simmer the juice until it thickens.