Ingredients: Agar Agar powder
Direction to use: Great vegetarian substitute for gelatine in making jellies, puddings and custards. May be used in any dish which requires thickening. Use 1 teaspoon Agar Agar powder to set 1 cup liquid. Add powder to liquid, bring to the boil and simmer for 2 minutes, stirring well until dissolved. Leave to cool at room temperature.
Did you know?
Agar-agar is a natural vegetable gelatine substitute extracted from red Algae. It was first discovered around 1658 in Japan. It is odourless and tasteless and has white semi-translucent colour. Agar comes in strips or powder, which are boiled in water to release their superior gelling properties.
Agar-Agar has been traditionally used in Japanese, Vietnamese, Indian, Burmese, Philippines and Russian cuisine for making various desserts.
Agar is made of almost 80% fibre and it triples its size when absorbs water. These properties make Agar an excellent appetite suppressant in weight control diets.
The name Agar is short from Malayan/Indonesian word “Agar-agar”, which is the name for red algae (Gigartina, Gracilaria). It is also known as Kanten, Japanese isinglass, Ceylon moss or Jaffna moss.