Can I use almond milk instead?

Yes, use 2 cups unsweetened almond milk plus extra almond extract for stronger flavor.

What fruits work best?

Traditional fruit cocktail, lychee, mandarin oranges, or fresh mango all pair beautifully.

Creamy Asian dessert in a vibrant green bowl

Light wobbling almond milk dessert with fruit cocktail

Chinese Almond Jelly

Name: Chinese Almond Jelly
Prep time: 10 min
Cook time: 5 min
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 2 cups water; 1 cup evaporated milk; 1 packet unflavored gelatin (or 1 tsp agar-agar); 1/4 cup sugar; 1 tsp almond extract; 1 can fruit cocktail, chilled

2h 15mEasy

Prep Time

10 min

Cook Time

5 min

Total Time

2 hr 15 min

Servings

6 servings

Difficulty

Easy

Cost

Budget

Be the first to rate this recipe

Chinese Almond Jelly

Light wobbling almond milk dessert with fruit cocktail

A refreshing, jiggly almond-flavored gelatin served chilled with a medley of canned fruit cocktail. Xing ren dou fu is the classic Cantonese banquet dessert, light and palate-cleansing.

10m

Prep Time

Cook Time

135m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Chinese Cuisine Dessert Gluten-Free

Sarah Chen

September 24, 2024(Updated April 12, 2026)

Almond jelly is the perfect ending to a rich Chinese meal. Its delicate almond fragrance and cool, slippery texture provide a refreshing contrast to the savory dishes that came before.

Ingredients

2 cups water
1 cup evaporated milk
1 packet unflavored gelatin (or 1 tsp agar-agar)
1/4 cup sugar
1 tsp almond extract
1 can fruit cocktail, chilled

Instructions

1
Bloom gelatin in 1/4 cup cold water for 5 minutes.
2
Heat remaining water with sugar until dissolved. Remove from heat and stir in bloomed gelatin until fully melted.
3
Add evaporated milk and almond extract. Stir well.
4
Pour into a shallow dish and refrigerate for at least 2 hours until firmly set.
5
Cut into diamonds or cubes. Serve in bowls topped with chilled fruit cocktail and a drizzle of the syrup.

Serving Suggestions

Ways to Serve This Dish

Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream

Substitutions

Evaporated milkCoconut cream

Makes it dairy-free with a subtle tropical note

GelatinAgar-agar powder

Vegan alternative; sets firmer and holds shape in heat

DepthPantry

Test Kitchen Pick

Soy Sauce

Helpful Pantry Staple

Why the pantry staple matters

This style of cooking leans heavily on a few foundational condiments. A better soy sauce is usually the fastest pantry upgrade to notice.

The savory base here starts with a more useful bottle, not another gadget.

Useful across marinades, stir-fries, and dipping sauces
Gives the final dish a fuller savory backbone

If this cuisine shows up regularly in your kitchen, soy sauce is one of the best-value pantry upgrades.

Shop soy sauce for this recipe

Tips & Storage

Pro Tips

For a vegan version, use coconut milk and agar-agar instead of evaporated milk and gelatin.
Add a few drops of almond extract; too much makes the flavor artificial.

Storage

Refrigerate covered for up to 4 days.

Reheating

Serve cold. Not meant to be reheated.

Nutrition Facts

Per serving (10mg) · 6 servings

Calories130

LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein3g

Carbohydrates3g

Fat24g

Fiber45mg

Sugar0g

Sodium20g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use almond milk instead?: Yes, use 2 cups unsweetened almond milk plus extra almond extract for stronger flavor.
What fruits work best?: Traditional fruit cocktail, lychee, mandarin oranges, or fresh mango all pair beautifully.

Explore More

More Chinese Recipes More Dessert Gluten-Free Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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1
Bloom gelatin in 1/4 cup cold water for 5 minutes.
2
Heat remaining water with sugar until dissolved. Remove from heat and stir in bloomed gelatin until fully melted.
3
Add evaporated milk and almond extract. Stir well.
4
Pour into a shallow dish and refrigerate for at least 2 hours until firmly set.
5
Cut into diamonds or cubes. Serve in bowls topped with chilled fruit cocktail and a drizzle of the syrup.

Chinese Almond Jelly

Chinese Almond Jelly

Chinese Almond Jelly

Ingredients

Instructions