Sago Jelly

Agar agar is the "vegetarian gelatine". It is sometimes also referred to as "kanten" (the Japanese term). It is derived from a South East Asian seaweed (indeed, its name is Malay for jelly, so in effect we say "jelly jelly" when we say agar agar). This article sets out how to use agar agar.

Understand the differences between agar agar and gelatine. Agar agar has several advantages over the traditional gelatine, namely:

It is derived from a plant source rather than an animal source, meaning that it is suitable for vegetarian and vegan diets, and also for diets with restrictions for moral, ethical, and religious reasons
It has no taste, no odour and no colour
It sets more firmly than gelatine
Agar agar is able to set at room temperature; it also stays in jelly form even as the temperature heats up
Agar agar helps to bring on a sensation of feeling full, which can aid dieting
It is used as a digestive aid by some people, to ease stomach upsets.

Use agar agar for your cooking needs. Here is how to use it:
Dissolve 1 tablespoon of agar agar in 4 tablespoons of hot water; this may need up to 10 minutes
Bring it to the boil
Simmer for one to five minutes for powder and 10 - 15 minutes for flakes
Mix well with warmed ingredients
Put aside to set. As the ingredients cool, the agar agar will set.

Note that the same amount of powdered agar agar can be substituted for powdered gelatine in a recipe. One teaspoon of agar agar powder is one tablespoon of flakes.


Ingredients

70 gm sago
2 tbsp agar agar powder
220 gm caster sugar
½ tsp salt
300 ml thick coconut milk
1000 ml water
a bit of green and red colouring (I used 4 colours)

Cook sago until transparent. Wash and drain dry. Divide into 2 portions and color one portion red and one portion green. (Because I used 4 colors, I divide into 4 portions.)

Boil ingredients and sieve. Divide above into 4 portions. Add each colour sago into each portion. Pour first portion into a mold. When slightly harden, pour second portion in. Let is set a little and followed by third portion. Do this until you finish all four portions.

Chill well before remoulding.