Fruit Jellies made with Agar Agar or Kanten
Whew. Tomorrow a new oven gets installed. My cousin bought a double oven. Sweet. I'll be a baking machine in the mornings. But, until then, I'm continuing on my no-bake desserts! Today, more freaking Jello...but this time it is made with
agar agar or kanten!
Today, I'm going to my roots for Agar Agar or as it is called in Japanese,
Kanten. Oh, Google the term and you'll get lots of info. It's made from seaweed (
The Tokyo Foundation has a photo essay). The last time you saw it was probably at the bottom of a petri dish in 8th grade science. You may have seen it in a Japanese restaurant as
Anmitsu, a fruit cocktail, red bean and kanten cube dessert.
Agar agar has lots of advantages over gelatin or Jello. First, it doesn't smell like gelatin. When you bloom unflavored Knox gelatin, you know there's gelatin in the room. Second, Agar Agar can withstand warm conditions. Most Asian countries use agar agar and it gets damn hot in the summer. It sets up super fast, even without refrigeration (although I recommend refrigerating your dessert). Since it is made from seaweed, it is vegan and kosher. It's also a "diet" food in Japan. They were on a
big kanten craze because it has no calories and lots of fiber...making you feel full. Of course, I add sugar to mine, so don't hop on my diet train.
However, the texture is different! Agar Agar is definitely firmer than Jello - it doesn't giggle or melt on your tongue. Not everyone will like it, but that is their loss. :)
There are a bunch of different products out there. Kanten sticks (found in a Japanese grocery store), agar agar powder and flakes. You need to soak the sticks before use, and I read online that different brands/types might set up different...so I'm making no guarantees on this recipe.
Since I bought my Kanten powder at the Japanese store, the instructions were in Japanese. I photographed the instructions and sent them to my friend, Yuko in Japan to translate! Thanks so much Yuko!! Each envelope has 4 g of powder. I've seen large bags of Agar Agar in the Chinese market too. Everyone says it is crazy expensive in the health food store or vegan section...so you may want to wander into an Asian market if you have one nearby.
By the way, you need to check out Vivienne from
Green Cilantro's absolutely beautiful
fresh fruit mold - stunning! She's a creative genius! I'm definitely going to try this!
For these treats, here is what I did:
1. Place 2 cups (about 500 cc) of water in a pot.
2. Sprinkle one 4 g envelope of powdered agar agar into the pot.
3. Add 1 cup of sugar (I wasn't adding any fruit juice (a popular option) because I wanted the jelly to be clear...but it was a little too sweet. Sorta like eating firmed up simple syrup. Next time, I'd cut the sugar)
4. Bring to a boil and stir to make sure the agar agar dissolves. Boil for 1-2 minutes.
5. Pour into molds. Remember, agar agar makes things firm up super quick so you need to have everything ready! I used my mini tartlet molds and one ramekin, with fresh raspberries and canned mandarin oranges (my favorite comfort food). I don't use the tartlet shells very often, so it was fun to pull them out!
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