Agar agar pudding recipe

Agar agar pudding with coconut flavour

by 

Ridwan - Harrisonburg, VA - USA

Thanks to Ridwan for his easy yummy Agar agar pudding recipe. 

It is really easy to prepare and can serve up to 8 people. 

Ingredients:

1 Package plain agar agar powder (7gr) / I used Swallow Globe Brand

2 Cups coconut milk

2 Cups water

3/4 Cup condensed milk

100g cookies (butter cookies or biscuits)

1 Egg yolk

1/2 Tea spoon vanilla extract

Directions:

1. Mix 1 package of agar agar powder, coconut milk and water,

bring to simmer in medium low heat and stir until dissolve.

2. Add condensed milk and stir until even.

3. Add cookies and keep stirring until the cookies are dissolve.

4. Add egg yolk and vanilla extract, stir well.

5. Remove from heat after the mixture about boiling.

6. Pour into individual dessert glasses or a mold.

7. Let them cool and firm, then put them in the refrigerator.

8. Serve cold Agar agar pudding coconut flavour... enjoy...

Poh's Kitchen Series

Vegan Coconut Milk & Palm Sugar Dessert
by Poh Ling Yeow 

This is a delicious and super easy Malaysian agar agar dessert
taken from the famous ABC program
Poh's Kitchen with Poh Ling Yeow. 

Jelly with fruit and cake!

Jelly Cake Agar Agar Cake

Recipe by ZaTaYa

I loved jelly with fruit in it, I also loved butterly cake.
One day I said to myself, "Hey, Why not combine it together???

Chicken Mousse and Truffle Soup Dumplings - Recipes - Poh's Kitchen

Presented by Poh Ling Yeow

Poh Ling Yeow is a Malaysian-born Australian artist, actress, celebrity chef and runner-up in MasterChef Australia. She is a presenter of a new cooking show on ABC TV Network, known as POH'S KITCHEN; She has also signed a deal with ABC Books at HarperCollins to publish two cook books.

In the POH'S KITCHEN's episode "Truffles with Emmanuel Mollois" aired on September 29, 2010; Poh was presenting Chicken Mousse and Truffle Soup Dumplings. Poh says this recipe is ‘Frinese’ – a fusion of French and Chinese as the chicken mousse is a French recipe from Emmanuel. She uses the Agar Agar as one of the ingredient to make a unique and yummy dumplings. Click the following link to enjoy the show.

Chicken Mousse and Truffle Soup Dumplings - Recipes - Poh's Kitchen

Kanten World Editor - September 2010

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Agar Agar in Orange...

Easy prepare agar in orange...

by Julie Askew

Instructions:

1. Get the flesh and/or juice out of the orange (may put them in blender/juicer if you prefer), throw any seeds away. Tips: leave the inner whitey layer of the orange attached to the skin to avoid leaks.
2. Put the orange juice in the simmer, add water if necessary to make up the 900ml liquid.
3. Then add one sachet of plain/orange Swallow Globe Kristal Agar powder (add sugar to your liking) into the simmer and bring to boil.
4. Then put it back to the fruit shell as pictures.

Notes:

• Beside oranges, you can experiment with pineapple, watermelon, dewmelon, rockmelon, grapefruit, thai coconut, etc...
• Swallow Globe Kristal Agar powder comes with plain or pineapple, lychee, strawberry, orange & chocolate flavours. they are available in the markets/shops or online (http://swallow-globe.com.au/eshop)

Kids will be happy to have it in their lunchbox,
Mothers will be happy to enjoy it with their friends,
Dads will be happy to finish it at any time :)
Teeth friendly to grandmas & grandpas (only the jelly part)
Non fat, high fibre, vegans will love it

Great & refreshing desserts or snacks for office meetings, birthdays, weddings, religious gathering (halal & kosher certified), light & easy meal after fasting, etc...etc...

Yuuummmm.....

.

Master Chef Australia - Great Agar agar dessert

Guess what! In Master Chef Australia - May 28, 2010 episode, Chef George Calombaris was presenting a fabulous dessert called "Rice Pudding with Orange Jewels".

George Calombaris said "Agar-agar is a substitute for gelatine, It comes from seaweed, and it is absolutely fantastic for vegetarian" and "It is absolutely delicious" Sound Great!

Chef George Calombaris had been voted as one of the Top 40 Chefs of Influence in the World by the Global Food and Wine Magazine. An internationally successful restaurateur, George owns three restaurants in Melbourne and one in Mykonos, Greece.

Find out the presentation through the following videos:

Rice Pudding with Orange Jewels by Chef George Calombaris


Kanten World Editor - May 2010

Agar-agar Kanten Recipe - Almond Pudding

Summer is always a good time in Australia. Sun, beaches, BBQ are always in the list. This time I will share with you some of my favourite recipe, it is Agar agar Almond Pudding. It is easy to prepare and yummy...

Ingredients:
1 pack of Swallow Globe Brand Agar agar powder
500 ml of water
400 ml of Milk
100 gr of Sugar
Almond essence as desired
Fresh fruits as desired

Syrup:
200 gr Sugar
1000 ml Water

Instruction:
1. Mix Swallow Globe Brand Agar agar powder with water, sugar and milk.
2. Boil and stir until it is fully dissolved. Turn off the flame.
3. Add almond essence into dough.
4. Pour into a mounld, let it cool and firm. Cut into size as desired.
5. Syrup: Mix sugar and water, boil. Turn off the flame and let it cool.
6. Mix Agar agar with fresh fruits and add syrup. Ready to serve and best serve chilled.

That's it. Easy and you can enjoy the yummy pudding now.

PS. I use Swallow Globe Brand Agar agar powder and it is available in most oriental shops or you
can buy it online at http://swallow-globe.com.au/eshop

Bean Curd Dessert

Hi Fibre Bean curd Dessert

Ingredients:
* Soy Milk 2 Liters
* Swallow Globe Kanten Kit 2 sachets

Cooking directions:
1. Mix all ingredients in a saucepan and bring to a simmer
2. Stir until dissolved and simmer until boiled
3. Remove the saucepan from heat and let it cool
4. Pour into a bowl and let it cool, best to chill it in refrigerator
5. Prepare the Ginger sauce (see below cooking direction)

Preparing Ginger sauce
Ingredients:
* 250 grs of Palm sugar
* 4 Tea spoons of sugar
* Approx. 100 grams of Raw ginger
* 250 mL of water
* Salt as required

Cooking directions:
1. Mix all ingredients in a saucepan and bring to a simmer
2. Stir until dissolved and simmer until boiled
3. Remove the saucepan from heat and let it cool

Preparing the Hi Fibre Bean curd dessert:
1. Spoon some Bean curd over individual dessert bowl
2. Pour the ginger sauce as needed and serve

Swallow Globe Product is available at

* Swallow Globe Online Store:
http://swallow-globe.com.au/eshop

* Vplus Supermarket:
Campsie Centre - Campsie
Westfield Shopping Centre – Liverpool
Metro Shopping Centre – Marrickville
Gosford Town Centre - Gosford

Recipe Sharing

Delicate little agar-agar jellies are perfect served with Asian fruits

by Lois Daish

Janny Brown was surprised when I asked if I could visit her and learn how to make the delicate little jellies that she serves at the conclusion of the feasts of Singaporean food that she and her husband Dan are famous for among their friends. She didn’t think anyone could possibly need to be taught how to make something as easy as agar-agar jelly and offered to simply write down the recipe for me. But I had a hunch that there would be some tricks to learn. Read more click here...

Recipe Sharing

Mixed Berry Jelly with White Chocolate Sauce

By Alice

One of my favourite ingredients is agar, also known as kanten, an excellent vegetarian substitute for gelatine. This natural gelling agent is obtained from algae or seaweeds (but it doesn’t taste as such, which is certainly a plus!) and can be used instead of ordinary gelatine of animal origin. I use a lot of agar: to thicken soups and sauces, and to make puddings, jellies, and other desserts like pannacotta. Read more click here...

Vegetarian Marshmallows

by Dr. Kay Connelly

This recipe uses agar agar, which is vegetarian, instead of gelatin. If you want to use gelatin, use 4t of gelatin for every 1 t of agar agar (2T for this recipe).

Finally, my boys can have marshmallow treats... and they're better than store bought! Substitute vanilla with candy oils (peppermint is my favorite) and add food coloring for a nice touch. You can make whatever shapes you want: I like snowflakes for Christmas! They keep for over a week in tupperware. The longer you have them, the crunchier they get, making them perfect for hot cocoa.

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1 1/2 t. agar agar	1 t. pure vanilla extract
1 1/2 C sugar	vegetable-oil cooking spray
2/3 C light corn syrup
1/8 t. salt	corn starch

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Coat a 12 x 17 inch rimmed baking sheet with cooking spray. Set aside.

Place 1/3 C cold water into bowl of electric mixer. Sprinkle with agar agar. Let mixture soften for 5 minutes.

Place sugar, corn syrup, salt and 1/3 C water in small to medium saucepan (if you use to large of a saucepan, the themometer will not be covered by mixture). Cover. Bring to a boil. Remove lid. Cook, swirling occasionally until syrup reaches 238 degrees (soft ball stage) (~5 minutes).

With mixer on low speed, whisk agar agar mixture while slowly adding syrup in a steady stream down the side of the bowl. Gradually increase mixer to high. Beat until mixture is thick, white and has almost tripled in volume (~ 12 minutes). Add vanilla (or other flavoring/food coloring) and beat 30 seconds more.

Pour mixture into baking sheet and smooth with spatula sprayed with cooking oil. Let sit (uncovered) overnight.

Cut out with cookie cutters or cut with kitchen scissors, sprayed with cooking oil. Roll marshmallows in corn starch to keep them from sticking to each other. Store in air tight container, with wax paper between layers.

Japanese Kanten Dessert

Check this site out. Great for those who also love Japanese cuisines.

Click here for more interesting recipes.

Prune Agar Agar

Ingredients:

2 x 13g packet agar agar powder

300g sugar

1 tin evaporated milk

1000ml water

4 eggs

1 tsp Nescafe

200g pitted prunes, slice thinly

Method:

1. Place sugar into a pot filled with 1 litre of water. Sprinkle the agar agar powder ontop of water, stir well and bring to the boil until sugar and agar agar powder dissolves. Dissolve Nescafe with a little hot water and add to mixture and stir well.

2. Beat eggs lightly and add to the evaporated milk. Pour into the boiling agar agar and stir well. Add in the sliced prunes and bring to a quick boil and remove.

3. Stir agar agar till slighly cold then pour into a rinsed mould to set.

Dual Layers Agar Agar

Ingredients for Bottom Layer:

13g agar agar powder

few pandan leaves, knotted

1/2 tsp salt

200g sugar

750ml water

250ml thick coconut milk

Ingredients for Top Layer:

13g agar agar powder

175g sugar

50g syrup

1000ml water

Method:

1. Bottom Layer: Put agar agar powder, sugar, pandan leaves and water into a pot. Cook until agar agar powder and sugar is dissolved.

2. Remove from heat, add in coconut milk and salt and stir well. Strain and pour into a rinsed jelly mould to set. Scratch surface before pouring in the top layer.

3. Top Layer: Put agar agar powder, sugar, rose syrup and water in a pot. Boil until agar agar powder and sugar is dissolved. Strain and pour onto bottom layer and leave to set. Chill before serving.

Pandan Custard Agar Agar

Ingredients:

1 x 13g packet agar agar powder

200g sugar

60 ml thick coconut milk

875 ml water

2 egg yolks

a pinch of salt

1 tsp pandan paste or

juice of 5 or 6 pandan leaves

1/2 tsp green colouring

Method:

1. Bring agar agar powder, sugar and water to a boil. Stir constantly to prevent agar agar powder from sticking to bottom of pan.

2. Beat egg yolks lightly with a pinch of salt. Add coconut milk, pandan juice and green colouring and stir till combined. Pour mixture into boiling agar agar. Stir well and turn off heat. Cover mixture for a while before pouring into rinsed mould to set.

3. When agar agar has set, chill in the fridge before cutting into serving pieces.