agar

  • Cold Sweets Fruit

    Jasmine Tea & Lychee Agar Jelly

    I used to use Gelatine Powder to make this jelly, but lately I prefer Agar Agar Powder. The texture of Gelatine is more suitable for some types of jellies, but Agar Agar is good for this jelly. Agar Agar Powder is so easy to use and it doesn’t have unpleasant smell like Gelatine. It is …

  • Cold Sweets

    Mango Agar Jelly

    Since I made Fruit Salad Jelly (Vegetarian), I have been making all sort of Agar (OR Kanten) Jellies, often with fresh Fruit. And this Mango Jelly is my favourite so far. You can set this Mango Agar Jelly in serving glasses OR jelly moulds. Today I used 16cm round cake tin. You can use a …

  • Harusame & Rice Noodles Healthy

    No-Calorie Kanten Water Jelly

    There is a food called ‘Tokoroten’ in Japan. It’s a firm jelly made from sea plants, very similar to Kanten that is a popular gelling agent. The Japanese have been eating ‘Tokoroten’ over a thousand years and it is still popular. Some people eat it as a sweet snack with Muscovado Syrup, but I like …

  • Cold Sweets

    Low-Calorie Kanten Jelly

    ’Kanten’ is a Japanese gelling agent that is used for setting liquid to make gelatinous dessert. Similar to Agar Agar, ‘Kanten’ is made from sea plants and it contains almost no calories as it is 80% dietary fibre. You can make very low-calorie jelly by mixing ‘Kanten’ with Vegetable & Fruit Juice such as V8 …

  • Cold Sweets Fruit

    Fruit Salad Jelly (Vegetarian)

    This Fruit Salad Jelly is usually made with Kanten and it is very popular in Japan. My mother used to set it in cups for individual serves. Today I used my old Tupperware Jelly Mould that I bought decades ago and I am still using. It was a good investment. Kanten is hard to find …

  • Cold Sweets

    Chestnut Agar Jelly

    My favourite Japanese summer dessert called ‘Mizu Yōkan’ is commonly made with smooth Azuki (Red Beans) Paste and Kanten. I often make it using Vegetarian Gelling Powder as Kanten is not easy to find. White Bean Paste and Chestnut Paste can be used instead of Azuki Paste. To make this Chestnut Agar Jelly, I use …

  • Azuki (Red Beans) Cold Sweets

    Azuki Agar Jelly

    There is a popular summer dessert called ‘Mizu Yōkan’ in Japan. It’s a jelly, commonly made with smooth Azuki (Red Beans) Paste and Kanten. I started making it using Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder because Kanten is not easy to find. Agar Agar Powder can be used. This is my recipe to make ‘Mizu Yōkan’ …

  • Cold Sweets

    Vegetarian Matcha Jelly

    To make Vegetarian jelly desserts, ‘Agar Agar’ OR ‘Kanten’ are commonly used. However, Agar Agar and Kanten are not widely available where I live. I use Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder and I am a big fan of the product. It doesn’t have unpleasant smell like Gelatine and it is so easy to use. This …

  • Cold Sweets

    Vegetarian Coffee Jelly

    I believe the best Vegetarian option to set the jelly desserts is Agar Agar, that has superior texture than Kanten. However, Agar Agar and Kanten are not widely available where I live. I use Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder and I am a big fan of the product. This is how I make my favourite …

  • Cold Sweets Fruit

    Creamy Agar Milk Jelly & Mango

    I used to make Kanten jelly often, but Kanten is not easy to find. These days I often use Queen’s ‘Jel-It-In Vegetarian Gelling Powder. It doesn’t have an unpleasant smell like Gelatine and it sets clean and clear jelly. I like its texture better than Kanten’s. Makes 4 Servings Ingredients 1 to 2 Mangos1 teaspoon …

  • Cold Sweets Fruit

    Agar Orange Jelly

    I recently discovered a product called Queen’s ‘Jel-it-in Vegetarian Gelling Powder’ at a Woolworths store. It’s an Agar-base gelling powder and it is easy to use. Sometimes I prefer to use Agar or Kanten rather than Gelatine. For this orange juice jelly, definitely Agar is the best option. And Queen’s ‘Jel-it-in’ dissolves very well. I …

  • Cold Sweets

    Basic Jelly

    Gelatine, Kanten and Agar Agar are the most common gelling agents used for setting liquid to make gelatinous dessert. Gelatine 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 almost same, but some Agar products contain a substance made …