Agar Agar Jelly Recipe (How to Make)

What is Agar Agar Powder and What Is It Made Of?

Agar agar powder is a plant based jelly powder made from seaweed (red algae). Agar agar is a common dessert in Asia and has different names in different countries. According to Wikipedia, agar agar is said to have derived its name from a Malay word agar which means algae. Is it also referred to as kanten jelly, China grass, Japanese Isinglass, Ceylon Moss or Jaffna Moss (source: Wikipedia).

Agar agar is often used to make jellies and as a substitute for animal gelatin. You can find it in powder form or in long thin strips or flakes. You can find it in Asian supermarkets or wholefood markets and online food stores. It works in the same way as gelatin or konnyaku jelly.

How to Use Agar Agar Powder?

When using agar-agar powder to make jelly, it is advisable to mix it with sugar first before adding into water. This helps avoid the jelly powder from clumping.

The water has to be at room temperature. You then stir the sugar and agar agar powder for about 1 minute in the water before heating it and bringing it to a boil. To this you add any coloring or concentrated flavoring as you wish.

How to Use Agar Agar Strips or Agar Agar Flakes?

To make agar agar jelly using agar agar strips, you need to soak them in water for about 20 to 30 minutes to soften them.

And then you add them into a pot of water and cook them until they dissolve. You then add sugar to the agar agar solution and any coloring or flavoring you wish. Agar agar strips take a longer time to cook compared to agar agar powder.

Agar Agar vs Jelly vs Gelatin vs Konnyaku

Agar agar is a plant based jelly, suitable for vegans and vegetarians. It is also commonly used as a vegetarian or vegan substitute for gelatin in desserts. Agar agar is often sold in powder form and in long thin strips. In powder form, it has a fine texture and is slightly yellowish in color. In strips, it is colorless. On its own, agar agar is tasteless. In terms of texture, agar agar is firmer than gelatin but not as firm as konnyaku. It is also less chewy compared to konnyaku jelly.

Jelly is a term used for sweet desserts made using agar agar, gelatin or konnyaku and therefore is a term used with agar agar, gelatin and konnyaku. Jelly is also used to describe fruit jam/preserves.

Gelatin is derived from animals (most often cows) and can be found in powder and in thin sheet form. In powder form, it is yellowish in color and has a coarse, brown sugar-like texture. In sheet form, the color ranges between clear and colorless to light yellow. Similar to agar agar, on its own, gelatin is tasteless. Once heated, it gels up, but the texture is not as firm as agar agar or konnyaku jellies. Gelatin is often used in unbaked cheesecakes and treats like fruit gummies, marshmallow, fondant, and panna cotta.

Konnyaku, similar to agar agar, is a plant based jelly. It is derived from a plant called Konjac or Devil's Tongue yam. Konnyaku is often found in fine powder form and is white in color. Similar to both agar agar and gelatin, on its own, the konnyaku jelly is tasteless. It is often used to make jelly and has a firmer texture compared to agar agar and gelatin. One of konnyaku jelly's main differences is its chewy texture.

📋Ingredients

• Agar agar powder - the powder is often sold in small packets of 10g. Some are flavored, colored and sometimes sweetened. Choose unflavored, colorless and unsweetened powder for this recipe.
• Granulated sugar - dissolves quicker than coarse sugar, however, coarse sugar can also be used.
• Water - to cook the agar agar. Use filtered water.
• Rose extract (optional) - this is used for flavoring. It is clear that therefore does not change the color of the jelly.
• Pink food coloring (optional) - used in very small quantity to color the jelly. Both gel based food coloring or liquid food coloring with work.
• Edible gold flakes (optional) this is for decoration.

*Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable*

👩‍🍳How to Make

Step 1: Prepare the molds. Wash and pat them dry and set aside while you cook the jelly.

This agar agar can be poured into individual serving cups. Alternatively, it can also be poured into a single larger mold and cut into agar agar bars or squares and served on serving plates.

Note: The first step in making jellies is to prepare the molds. This is because the jelly sets rather quickly as it cools down and you risk the jelly setting while preparing the molds if you do it after cooking the jelly.

Step 2: Cook the jelly. Measure the jelly powder into granulated sugar. Stir to mix until the agar agar powder and the sugar until well mixed (image 1).

Note: This step helps in avoiding the powder from clumping when added into the water.

Next, measure water into a medium sized pot. Add the jelly-sugar mixture into the water and stir for about 30 seconds to 1 minute to disperse the sugar and jelly (image 2).

Place the pot on low heat and cook the jelly until it starts to boil. Remember to keep the heat low as you would want the jelly powder to dissolve completely. This should take about 5 to 8 minutes on low heat. Stir constantly (image 3).

Once the jelly reaches a rolling boil point, turn off the heat. Add the rose extract. Follow by the food coloring. You only need to use a small amount of coloring. Mix well (image 4).

Step 3: Pour into molds and allow to set. Pour the jelly solution into the prepared molds.

Let them cool down slightly before transferring them to the fridge to set completely for about one to 2 hours (image 5).