Old-Fashioned Almond Tofu Ice

🥣 Ingredients Almond Tofu Base: Sweet Almonds (Southern Almonds): 80g Bitter Almonds (Northern Almonds): 10g (A ratio of about 8:1 or 9:1 sweet to bitter almonds creates the perfect traditional almond aroma) Rice Flour (or Corn Starch/Wheat Starch): 30g Water: 500ml (for blending the almond paste) Granulated Sugar: 50g Syrup and Toppings: Sugar: 100g Water: 400ml Canned Pineapple Chunks or Fresh Fruit Cubes: As needed (Pineapple syrup is a perfect match!) 🍳 Instructions Soaking and Blending: Wash the sweet and bitter almonds and soak them in water for at least 4 hours (or overnight in the refrigerator). Blend the soaked almonds with 500ml of water in a blender to make a paste. Strain through cheesecloth or a fine sieve to get pure almond milk, discarding the almond pulp. Heating to Thicken: Pour the almond milk into a pot, add the granulated sugar and the rice flour (mixed with a little water beforehand). Cook over low heat, stirring constantly, until it becomes a thick, smooth paste. Turn off the heat. Cooling and Setting: Pour into a container, level the surface, let it cool, then refrigerate for 2 to 3 hours until set. Assembling and Enjoying: Boil the sugar and water, then let it cool. When serving, cut the almond tofu into cubes, drizzle with syrup, top with shaved ice and pineapple chunks. Your old-fashioned almond tofu ice is ready!