Photo: Korea Ministry of Food and Drug Safety

Tofu Yanggaeng (Sweet Jelly Confection)

Name: Tofu Yanggaeng (Sweet Jelly Confection)
Cuisine: South Korea
Ingredients: 2 g gardenia fruit (chija); 1 g prickly pear cactus powder (baengnyeoncho); 30 g tofu; 2 g agar (hancheon); 10 g sugar; 40 g water

두부양갱

Dessert

DessertsCourse

67kcal · per serving

Not spicySpice

🌱 VeganGluten-free

Jump to recipe ↓

Recipe

Tofu Yanggaeng (Sweet Jelly Confection)

Not spicyVeganGluten-freeContains: soy

Ingredients Tap an ingredient to check it off

Servings1

gardenia fruit (chija)치자
2 g
prickly pear cactus powder (baengnyeoncho)백련초가루
1 g
tofu두부
30 g
agar (hancheon)한천
2 g
sugar설탕
10 g
water물
40 g

Nutrition per serving

67kcal

11.9gCarbs

2.8gProtein

1.7gFat

2.5mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the gardenia fruit in warm water to extract its color, and dissolve the prickly pear powder in water.
Squeeze the moisture out of the tofu with a cotton cloth and mash it with a knife.
Put the required amount of agar in each of two pots, add each of the colors from step 1, and soak for about 30 minutes.
Divide the mashed tofu in half and add to step 3, add the sugar, and mix evenly.
Pour step 4 into molds and set in the refrigerator.
Once the yanggaeng has set, soak the mold in lukewarm water and turn it over to unmold.

💡 TipIt is best to soak the agar in lukewarm water before using.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.