La gelatina de almendra es un postre popular en Hong Kong, Taiwán, Singapur y Japón, presente a menudo en los restaurantes de dim sum de todo el mundo. Puede hacerse usando una mezcla instantánea o desde cero. También puede comerse solo o con fruta.

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Annin tofu (杏仁豆腐) is a soft, jellied dessert made of almond milk, agar, and sugar. It is a traditional dessert of Beijing cuisine, Cantonese cuisine, Hong Kong cuisine, and Japanese cuisine. It is the Asian version of the blancmange. The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other east Asian dishes, e.g. Chinese yudoufu (鱼豆腐), Japanese tamagodofu. Although modern day Japanese call almond アーモンド(amondo) which is the phonetic translation of the English word "almond", the Japanese language also recognizes 杏仁 - Chinese characters for almond， pronounced "annin" in Japanese. This pronunciation is somewhat close to the Shanghainese pronunciation of the characters 杏仁。

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