almond tofu x 2

I stare at the blinking cursor on my screen and completely blank out.  My mind is sucked dry from a trip to the veterinarian, and as my 13-year old Dumpling lays in the hospital with a tube down his throat and a three-day-hospital-stay ahead of him, the last thing I can gather my mind to gush about are these monotone desserts.  But let not the frosted land of sugary world be soiled by real-life shit that come our way, because it isn't the desserts' fault, no.  The  almond tofu is innocent, and we're going to talk about them even with my mind absent. What the hell is "almond tofu" it sounds relentlessly unappetizing.  Well, you'd be right if you are drawing references from the flavorless American lactose intolerant-aid almond milk, and not the worlds-away Chinese southern almond milk as I dedicated an entire post to.  This fragrant and flavorful extraction is the base for many desserts in Chinese cuisine among which the most popular form is almond tofu.  The name is extremely misleading as ingredient-wise and procedure-wise, it has NOTHING to do with tofu.  It usually appears in two variations and I'm going to feature both for thoroughness-sake.  But the value of this post