Agar-agar is an odorless, tasteless, vegetarian substitute for gelatin, extracted from seaweed. Dishes made with agar will be firmer, less creamy, and jigglier than those made with gelatin. Agar-agar recipes also remain firm at higher temperatures.
Agar-agar is used as a vegetarian alternative to gelatin in various dishes, including puddings, mousses, jellies, ice cream, gummy candies, and cheesecake. It is an important ingredient in the Japanese dessert anmitsu, which calls for kanten jelly, a mixture of agar-agar, water, and sugar.
Before agar can be added to a recipe, it must be dissolved in water and then boiled; it cannot be dissolved in any other liquid or added directly to food. Dissolve the agar in a liquid in a small saucepan over medium-high heat, bring to a boil, and then simmer until slightly thickened, about five to seven minutes.
Use 1 teaspoon of Agar-agar powder to thicken 1 cup of liquid.
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