Almond Agar Jelly & Fruit Salad (Almond Float) Recipe – Hot Thai Kitchen! เต้าฮวยฟรุตสลัด

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This dessert was my childhood obsession! I’d forgotten about it for a long time and just remembering it now so I wanted to share the recipe with you. This version I’m making is a more sophisticated and more delicious version of what I used to eat as a kid, which came out of a packaged mix, but it’s still really easy to make, and super refreshing!

This dessert can be made in advance and kept in the fridge, nice and chilled, it’s perfect for the summer!

AGAR JELLY FRUIT CAKE RECIPE: https://youtu.be/dCoexfAQIf0

INGREDIENTS, KITCHEN TOOLS & CAMERA GEAR I USE: https://kit.com/hotthaikitchen

WRITTEN RECIPE: https://hot-thai-kitchen.com/almond-jelly-fruit-salad

SUPPORT THE SHOW: https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen
https://twitter.com/HotThaiKitchen
https://www.pinterest.com/hotthaikitchen

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

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Comments

i love narrows says:

Is it acceptable to add shrimp to green curry with chicken? This is at a restaurant in America. Would that be rude or no?

humairoh anisa says:

hallo pailin , i am from borneo i fans of your vlog so, yesterday i show you video u many use cilantro root but in my hometown i cant get it ,, can i chance that with basil or something us suggest . thanks pailinn..

Mie Mie says:

I LOVE almond jelly, never thought of making it from scratch. Thanks so much!

peterstang says:

This is absolutely beautiful!!! A recipe for all seasons. Thank you.

soixantecroissants says:

Shout out to tiny whisk!

Tâm Huỳnh Thanh says:

In Japan, it's called annin tofu.

priyadarshini goenka says:

I love ur recipes I just love them .
Ur recipes are as beautiful as u are

Kloyd Arne Peña says:

You make the best looking desserts Pailin. Always yummy!!!

gummydogs says:

This is xingren doufu in Chinese, and YEAH! was actually my favorite childhood dessert too. Unfortunately my mom was horrible at making it so I could only eat it on occasional trips to Cantonese dim sum restaurants.

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