Gelatin, Kanten and Agar Agar are the most common gelling agents used for setting liquid to make gelatinous dessert. Gelatin is made from pork skins, cattle bones or hides. Kanten (Japanese) and Agar Agar (Malay) are made from sea plants.

Kanten and Agar Agar are different. The textures of the jellies they make are quite different. Japanese Kanten is made from red algae called ‘Tengusa’ and ‘Ogonori’. Agar Agar is made from different plants and the texture of Agar jelly is rather similar to Gelatin jelly.


Gelatin
  1. Use 2g Gelatin powder to 100ml of liquid
    *e.g. Coffee 200ml & Gelatin 4g to make ‘Coffee Jelly’
  2. Gelatin dissolves when the temperature of the liquid is above 60℃
  3. Most common Gelatin powder weighs 4g per teaspoonful
  4. Use less Gelatin powder for softer texture and more Gelatin powder for firmer texture
Kanten
  1. Use 1g Kanten powder to 100 to 150ml of liquid
    *e.g. Orange Juice 200 to 300ml & Kanten 2g to make ‘Orange Jelly’
  2. Kanten needs to be dissolved in liquid by bringing it to the boil over medium heat and then simmering until thickened.
  3. Use less Kanten powder for softer texture and more Kanten powder for firmer texture
Agar Agar
  1. Use 2g Agar Agar powder to 100 to 125ml of liquid
    *e.g. Cranberry Juice 200 to 250ml & Agar 4g for ‘Cranberry Juice Jelly’
  2. Like Kanten, Agar Agar needs to be dissolved in liquid by bringing it to the boil over medium heat.
  3. Some Agar powder dissolves when the temperature of the liquid is above 90℃
  4. Use less Agar powder for softer texture and more Agar powder for firmer texture