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 is made from red algae called ‘Tengusa’ and ‘Ogonori’ in Japanese. Agar Agar is actually different from Kanten. Agar is commonly made from a sea plant called Carrageenan and seeds of Locust Bean Gum. The texture of Agar jelly is rather similar to Gelatin jelly and Vegetarian Gelling Powder is often made of Agar Agar.
● Use 2g Gelatin powder to 100ml of liquid
● Use less Gelatin powder for softer texture
● Use more Gelatin powder for firmer texture
● Gelatin dissolves when the temperature of the liquid is above 60℃
● Most common Gelatin powder weighs 4g per teaspoonful
● e.g. Coffee 200ml & Gelatin 1 teaspoon (4g) to make ‘Coffee Jelly’
● Use 1g Kanten powder to 100 to 150ml of liquid
● Use less Kanten powder for softer texture
● Use more Kanten powder for firmer texture
● Kanten needs to be dissolved in liquid by bringing it to a boil over medium heat and then simmering until thickened.
● e.g. Orange Juice 200ml & Kanten 2g to make firm ‘Orange Jelly’
● Use 2g Agar Agar powder to 100 to 125ml of liquid
● Use less Agar powder for softer texture
● Use more Agar powder for firmer texture
● Like Kanten, it needs to be dissolved in liquid by bringing it to a boil over medium heat.
● Some Agar powder dissolves when the temperature of the liquid is above 90℃
● When add Agar powder to liquid, stir well to avoid lumps
● e.g. Cranberry Juice 200 to 250ml & Agar 4g for ‘Cranberry Juice Jelly’