Traditionally made with ground apricot kernels, this Chinese almond pudding is made much easier by using commercial almond milk and spiking it with a little extra almond essence






Skill level

Average: 4.2 (19 votes)


  • 1 litre almond milk
  • 110 g (½ cup) sugar
  • 18 g gelatine powder (see Note)
  • 1 tsp natural almond essence

Ginger and palm sugar syrup

  • 90 g (½ cup) grated palm sugar
  • 55 g (¼ cup) sugar
  • 5 thick slices ginger

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 3 hours

  1. Place the almond milk and sugar in a saucepan and stir over low heat until warm. Add the gelatine and almond essence and whisk until the sugar and gelatine are fully dissolved. Divide between 6 serving bowls and refrigerate for 3 hours or until completely set.
  2. Meanwhile, for the syrup, place the ingredients in a small saucepan with 250 ml (1 cup) water. Bring to the boil, stirring to dissolve the sugar, then simmer for 5 minutes. Remove from the heat and allow to cool to room temperature, then strain and refrigerate until ready to serve.
  3. To serve, spoon a little of the syrup over the puddings.


To make this recipe vegan, use agar agar powder to set the mixture instead of gelatine.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.