Hou Kui Green Tea and Almond Jelly
A cool, wobbly almond jelly infused with Tai Ping Hou Kui—the tea's orchid aroma and mellow sweetness add a fragrant lift to a classic Chinese dessert.
Almond jelly is a light, refreshing Chinese dessert that pairs naturally with green tea. Infusing it with Tai Ping Hou Kui adds a layer of orchid fragrance and a gentle vegetal sweetness that makes the simple jelly feel elegant and aromatic.
Because Hou Kui is so mellow and low in astringency, it infuses cleanly into the milky base without turning bitter. A short steep in warm—not boiling—liquid is enough to draw out its delicate floral notes.
The almond flavor and the tea are gentle companions rather than competitors. Together they create a soft, fragrant jelly that is barely sweet, letting the orchid aroma linger on the finish of each spoonful.
Serve well chilled, cut into cubes and floated in a little extra sweetened tea or topped with fresh fruit. It is a cooling, graceful end to a light meal and an ideal partner for another cup of Hou Kui.
Ingredients
- 2 tbsp Tai Ping Hou Kui green tea leaves
- 1 cup hot water (80°C)
- 1 cup whole milk
- 3 tbsp sugar
- 1/2 tsp almond extract
- 2 tsp agar-agar powder
- 1/2 cup cold water
- Fresh fruit (lychee, melon, or berries) for serving
How to make it
- 1Steep the Hou Kui leaves in the 80°C water for 3 minutes, then strain and reserve the tea; discard the leaves.
- 2In a saucepan, whisk the agar-agar into the cold water and let it sit for 2 minutes.
- 3Add the milk, sugar, and reserved tea to the pan. Heat gently, stirring, and bring to a low simmer for 2 minutes to fully dissolve the agar.
- 4Remove from heat and stir in the almond extract.
- 5Pour into a shallow dish or molds and let cool to room temperature, then refrigerate at least 2 hours until set.
- 6Cut into cubes and serve chilled, topped with fresh fruit.
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