I searched the Internet for some recipes using agar agar threads. There are plenty using agar powder, but not so many using the threads. I eventually found a recipe, and close to home too. The recipe I used comes from "Poh's Kitchen" which was on ABC TV. I used to watch her show, but cannot remember seeing this dish being made. Coconut and palm sugar agar agar is a Malaysian dish and there are quite few versions of it on the Internet.
It is a pretty easy recipe. First you wash the agar agar threads, then squeeze as much moisture out as possible. You boil water in a saucepan and then add the agar agar, stirring until it dissolves. This seems to take some time. When it is dissolved, you add the white sugar and dark palm sugar. You stir to dissolve the sugars, then you add coconut cream. This is when I discovered quite a few threads of undissolved agar agar! Maybe I've mucked this up!! I was too far in to stop.
I poured the liquid into a tray (26cm x 17cm, 3cm deep, which was a perfect size). You then leave it to set at room temperature. A very mysterious product. Having grown up using gelatine and jelly and having it set in the fridge, this room temperature business is so interesting. When it sets you put it into the fridge.
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| Soaked agar agar |
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| Palm sugar |
The agar agar set despite bits of undissolved threads. It actually looks interesting with the threads in the bottom and adds some nice chewiness. I will have to work on timing the dissolving process next time!
A word on agar agar (for non-Asians) it doesn't have the melty softness of jelly. Poh describes it as splitting when your teeth sink into, which is a pretty accurate description. It takes some getting used to. If you have never tried an agar agar dessert, then I would recommend this one...a dessert using coconut cream and palm sugar is a heavenly place to start. The palm sugar gives the agar agar a lovely treacle/butterscotch taste.
Is it really, really sweet? what does the agar agar taste like (please dont say chicken)
ReplyDeleteT x
Miss T, I don't think the dish is overly sweet. I am a sweet-tooth though so I have a high sugar tolerance!! The agar is tasteless, used as you would gelatin, except it is a vegetarian
ReplyDeleteAnd it's dairy free and vegan to boot, hurrah! I'll have to track down some agar, as I think this is something everyone in my family, including my 96 year old grandma, would like!
ReplyDeleteHannah, hope you get to try some agar dishes. I've had a thought about my attempt, I reckon you could strain the remaining bits of agar out and it would still set okay. If you want to try some agar sweets, go to any Vietnamese shopping precinct, To's bakery in footscray have them in the fridge
ReplyDeleteMum used to make jelly desserts from agar-agar all the time. I never even heard of gelatin till I came to Australia. Funny you should mention the splitting because I've never realised it. But now that I think back, the splitting is definitely an agar-agar trait!
ReplyDeleteThis sounds super yummy. I'm going to try it!
Celeste, it is so delicious, trying not to eat too much is a challenge! I think I will use the agar powder next time, the agar threads are a bit of an ordeal. I've used them again since and they just do not dissolve completely
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