Coconut Milk Agar Agar

I realised that I have not make any agar-agar before and yet I have 2 big packets of agar-agar strand sitting in my pantry for the longest time ever.

Following the instructions at the back of the package, I did this plain coconut milk agar-agar. Being a plain item with no coloring added, I decided to use this silicon rose mold for a prettier presentation.

There are lots of variations and varieties that you can play with agar-agar. You can use colorful fruit juices or even fragrant tea as the liquid content and add in your favourite fruits to make your agar-agar. The ideas are endless. Like what TT always said, "Play with your Food".

What is agar-agar?

Agar-agar is derived from a bright red sea vegetable or agale with the botanical name of Gleidium purpurascens.
The name agar-agar is Malaysian in origin; in Japan it is known as Kanten and it is known as China Grass in India.

Like all the other sea vegetables, agar-agar is a good source of iodine and has 80% fiber. It has no calories, it promotes digestion and weight loss, treats hemorrhoids, and carries toxic and radioactive waste out of the body. It is cooling in nature, and reduces inflammations and other heat conditions as described in traditional Chinese medicine.

Agar-agar has high gelling properties and is considered the queen of gelling agents.
It is used as a thickener in many processed foods such as marmalade & jam, jelly candy, cheese, puddings, gelatin fruit desserts, meat products, bakery fillings and icings, dry and canned soups and ice cream.

Agar-agar may not set when mixed with vinegar or foods high in oxalic acid, like spinach, chocolate, or rhubarb. Agar gelled liquids will stay solid at room temperature.

Credits: www.tcwellness.com



Ingredients:
15g agar-agar strand
600ml - 700ml water
100g sugar
200ml coconut milk
100ml evaporated milk
1 tbsp coconut powder/santan powder
pinch of salt

Method:
1. Soak agar agar strand in water for about an hour. Drain and cut into small pieces.
2. Add in 600ml - 700ml water and sugar and cook till agar-agar dissolved. Stirring constantly.
3. Stir in coconut milk, evaporated milk, coconut powder and salt. Bring to boil.
4. Remove from heat and allow it to cool before pouring into clean rinsed mold.
5. Chill in the fridge for at least 3 hours before serving.

Notes:
For a firmer texture use a total of 900ml liquid content.