Ever since I posted the Mango and Coconut Jelly and Mizu Shingen Mochi I’ve been getting a lot of questions about Agar Agar – what is it? where to buy? agar powder vs strands? how much to use? All you need to know about Agar-agar, right here:
What is Agar-Agar ?
For those of you who do not know, gelatin is extracted from animal skin and bones. If there’s a part of you that objects to that, then Agar-Agar is for you. Derived from red algae, it is the Vegan substitute for gelatin.
Agar was ‘accidentally’ discovered in Japan in the 1600s by an innkeeper, Mino Tarozaemon, who was serving some special guests a very hard-to-make seaweed jelly noodles. To make this dish, the seaweed had to be painstakingly dried and boiled for several days, so it was a dish that was reserved only for the rich. But sadly, there were a lot of leftovers that night and he had to throw it out – understandably, in the absence of refrigerators back then – but when he woke up the next morning, he saw that the jelly noodles had dried up in the snow overnight into a paper-like substance. From that, he developed ‘kanten’, which is our modern-day Agar-agar.
Since it’s discovery, agar-agar been used predominantly to make desserts in Asia, but it has also found uses as a vegan gelling agent and a thickener in savoury dishes as well. Check out this lovely Beetroot Gel flavoured with spices and gelled with Agar-agar.
Apart from its culinary uses, it is also used in laboratories as a culture medium.
Agar vs Gelatin
Although gelatin has a more jiggly, wobbly texture and agar jellies are more firm and have a ‘bite’ to it, I recently discovered that agar can also be ‘trained’ to mimic the wobbly texture by varying the amounts used to set the liquid.
Case in point – the Japanese Raindrop Cake (Mizu Shingen Mochi)
Agar-agar, unlike gelatin, can set at room temperature, and keeps its shape on warm days as well. So if you have a summer potluck to go to, your best bet would be agar-agar.
Where to buy Agar-Agar?
You will find Agar-Agar in all Asian and Indian stores. The powder is slightly more expensive than the strands or flakes, but they all work just fine!
For those in India, Agar is sometimes sold under the name ‘China grass’. You’ll find them in the aisle along with custard powder and baking ingredients.
If you are looking for it in Japanese stores, ask for ‘kanten’ as that’s how agar-agar is called in Japan.
You can also buy them online from Amazon – Thai Telephone brand Agar Agar. It’s much cheaper in Asian stores and Indian groceries, so be sure to check there before going online or to health food stores like Whole Foods.
Powder vs Strands vs Flakes
Powdered agar is the easiest to use. You stir it into the liquid that needs to be gelled and bring to a boil. It dissolves quite easily.
Agar-agar is sold in three main forms: powder, strands or flakes. Kanten is mostly sold in sheets or blocks. Like gelatin, you may also see them being sold in flavoured forms. More often than not, the flavoured ones come with
co-ordinating colours. So please make note of that while buying. If you are using it in a recipe that calls for clear jelly, the colors or flavour might put it off.
You’ll also see Agar being sold in these long, translucent strands (see below) that resemble shredded plastic. These strands when powdered, will give you Agar flakes. Flakes and strands are slightly harder to work with, as they need to soak till they soften, and then boiled in water for a while to be dissolved completely.
My advice: Buy them cheap as strands, use scissors to snip them into 1 inch pieces and powder them in a spice grinder. Store in an air-tight container and use when needed.
1 tsp of powdered agar = 1 tbsp agar flakes = 1/3 cup agar strands (cut into 1 inch pieces) will set 350ml (1 1/3 cup of liquid) into a firm jelly.
For a softer jelly or when using thick fruit pureé, use lesser agar.
How to use Agar?
If using the strands/flakes, soak it in water for 10 minutes to soften it, then bring to a boil while stirring until it dissolves completely. Add color, flavour, coconut milk or fruit pureé as the recipe calls. This way, you’ll know when the agar has completely dissolved. If there are still grainy bits of agar floating or sticking to the bottom of the pan, the jelly will not set properly.
If using powder, mix all the ingredients along with the agar and let it sit for 5 minutes. Never mix agar powder with warm/hot water as it will clump and become impossible to dissolve. Stir into room temperature liquid and then bring it to a rolling boil, making sure the agar has dissolved. Pour into molds and let it set.
Although Agar-agar sets at room temperature, it is best served cold. Let it set at room temperature and then refrigerate for a few hours before serving cold.
Now that you know all you need to know about Agar-agar, go make yourself something delicious with it!
Here’s three to get you started –
1. Mango and Coconut Jelly
2. Japanese Raindrop Cake / Water Cake / Mizu Shingen Mochi
3. Beetroot Gel / Ketchup
Lizl van Rensburg says
Can I use canned fruit with agar agar or only fresh fruit?
Tina Dawson says
Yes, you can use either fresh or canned.
Christina says
Thanks for the article. I’m trying to make agar bubbles for bubble tea. My first attempt the bubbles came out mealy not smooth like I have had with bubble tea in the stores. Is there anything I can add to make the texture more smooth and jelly like ?
Tina Dawson says
The Bubble or Boba served in Bubble tea is made with tapioca starch, and not really a jelly, therefore, will have a chewier texture than agar. That being said, your agar jelly shouldn’t be mealy either.
I have a recipe for coffee jelly that I make soemtimes:
INGREDIENTS: 1 – 1.5 c freshly brewed coffee + 3 tbsp. sugar (or to taste) + 1 – 1.5 tsp. agar agar powder (depending on how soft or firm you want the jelly)
METHOD: Combine in a saucepan, bring to a boil, pour in ice-cube trays or molds to set. Serve chilled.
Instead of the coffee, you can use tea or any other liquid, as long as it’s in the watery consistency of fresh brewed coffee.
Hope this helps.
Glenn M says
Thanks for all the information on Agar-Agar!
If I made a batch and left them out at room temperature. How long would it take to dissolve?
Tina Dawson says
Agar sets at room temperature so I doubt it would dissolve, unless if it’s either out in the sun on a hot day, or if it’s been left for many days and it is going bad, hence breaking down. Agar jellies, even though they set at room temp, is best refrigerated and served chilled.
Dawn says
Hi, How long does agar agar flakes last if I have stored in freezer? I bought the package a few years for a recipe and haven’t use it since. I would like to make a vegan smoked gouda cheese recipe that requires agar agar powder. Thank you so much!
Tina Dawson says
Agar agar has a very long shelf life at room temperature (despite what the expiration date says), so while I am tempted to say ‘go ahead, use yours’ – I would still recommend you test its efficiency first. Add 1/2 tbsp agar flakes to 175 ml of water and bring to a boil until it is completely dissolved. Pour into a mold and let it set (either at room temp or in the fridge for faster results). If it sets the liquid into a firm block of colorless jelly, you can go ahead and use it.
Leslie says
Thank you for this informative post! 🙂 I’m trying to make boba milk tea cookies but the tapioca ones turned rock hard after 2 hrs. If I were to use brown sugar kanten jelly balls instead, would the heat melt these into pools of brown sugar, or dry them out and turn them rock solid also? I understand this usage might be a bit unconventional… ?
Tina Dawson says
Oh yes, agar melts in heat, so if you were to bake the cookies, it would definitely melt in the oven and turn the cookies soggy.
Julie Ham says
Hello! Car You use Agar-agar as a xanthan gum substitute in gluten free breads and pastas?
If You can, what would the ratio be Agar-agar to flour.
If You haven’t tried it, best guess will work then I will experiment onwards. Thank You so much for all of this wonderful information! ?
Tina Dawson says
Hi Julie,
Xantham gum is an emulsifier (keeps liquids/gels from separating) and agar agar is a hardener/thickening agent that turns liquids into solids. I am not sure if you can use them interchangeably.
Olga Schafrick says
I have agar agar, it is in an container for 28 years, can I still use it in food? thanks
Tina Dawson says
While agar doesn’t usually have an expiration date (it’s dried seaweed!), I would assume in 28 years, it would have broken down some, and might not be effective as a congealant. There could also be a risk of mold or bacteria growth on it due to humidity or storage conditions. I’d just throw it out and get a new pack of Agar.
Jen LeClair says
Hi, I use agar agar to make vegan cheeses. As per the directions call for, I dissolve the agar in cold water for 5 minutes and then put on the stove and bring to a boil for a few minutes to activate the agar. But during this boiling process, I always feel like I lose so much of the agar on the bottom of the pot because a very thin layer of clear agar film forms on the bottom of the pan. I do stir almost constantly but it happens anyways. My cheeses do usually set fine….. Do other people also have this thin layer of agar form on the bottom of the pot when cooking? Is it normal and fine or am I doing something wrong?
Thank you!
Tina Dawson says
I think it’s normal, especially if you are using very little liquid while boiling. As long as your jelly is setting fine, I don’t see a reason to worry.
Seema says
Hello ma’am! I need your guidance. I want to make no bake cheesecake.
Cream cheese: 300grams
Fresh cream : 1/2 cup ( thicken/ heavy/ whipping isn’t available)
Mango puree: 1cup
Powdered sugar: 1/2 cup.
For this ingredients what would be the quantity of agar agar powder and water?
This is the 2nd time I failed to set a cheesecake. Very very disappointed.
Please do share a Oreo cheese cake recipe using agar agar powder.
Really looking for your guidance for setting a cheesecake using agar agar powder. Thanks in advance
Tina Dawson says
I’m a vegan now (I do not use any animal products), so I’m unable to help you. I’m sorry.
Olivia says
My ice cream recipe calls for a tablespoon of liquid Gelatin. We have agar agar powder. Do you know how much I should be using to make the equivalent amount? Do I need to dissolve it or can I just sprinkle it in?
Tina Dawson says
You’ll need to activate the agar by heating it. If your recipe uses milk/cream, heat it with agar powder and then proceed as the recipe instructs. As to the quantity, I’ve never done this, but 1 tsp of agar powder will set 350 ml of liquid into a solid jelly. For ice-cream, where agar is only going to be used as a thickening agent, I recommend using half of that. So depending on how much liquid your recipe calls for, adjust accordingly. I hope this helps!
Hvovi Bhagwagar says
Hey Tina
Thanks this is really comprehensive! If i need to use Agar to make Cherry Jam, what proportion of Fruit:Sugar:Agar would you suggest?
With
Regards
Hvovi
Tina Dawson says
Here’s a strawberry jam recipe using agar.
Pooja says
Hi! Lovely piece about agar agar. I am planning to make a vegan panna cotta which requires 1 tbsp of powdered agar. How much of agar flakes shall I use if I am planning to blend my agar strands?
Tina Dawson says
1 tbsp = 3 tsp
1 tsp agar powder = 1 tbsp agar flakes
1 tbsp agar powder = 3 tbsp agar flakes
I hope this helps. The infographic in the post will have more details.
Pushkar says
Hello,
I want to know whether we can keep the powdered agar agar in normal temperature not like baking yeast which should be kept in refrigerator for long term use or we should keep it in refrigerator if not using immediately/
Tina Dawson says
Room temperature is fine, since agar is just dried seaweed.
Marlenka says
Hi dear,
I read somewhere online that the jelly will lose it’s form after 3 days so you can’t keep it for longer than that. Do you have any experience with this?
Kinds regards,
Marlenka
Tina Dawson says
Not at all! I’ve had it in the fridge for more than a week, still holding form and edible. The best part about agar is that it sets at room temperature, so it actually doesn’t need refrigeration to either set or keep its form. We refrigerate just to keep it around for longer.
Ken says
Hi. I’m considering experimenting with Agar Powder. I’d like to know if set agar gel will readily dissolve in hot water as gelatin will.
Thanks,
Tina Dawson says
Set agar can be dissolved over heat. You simply take the agar gel, heat it in a pan and it will revert back to its pre-set, liquid state. I hope this helps!
Mina says
Thankyou
I have set the strands of agar agar.
Finally, it is dissolved and set now but I have used it in my recipe.
I would like to do it later in the afternoon. Didn’t know how I would use the set agar agar.
Re- melting is brilliant. Thankyou
Ziah says
How can I make ithe agar agar extra firm or firmer than usual? Like that of starbucks coffee jelly.
Tina Dawson says
You just add a little extra agar than it calls for in the recipe to make it firmer.
Swati says
Hello Tina,
How can I use agar agar to make a cheesecake?
Do you have a recipe I can try?
Can you guide me?
For 250 gms of cheese + 200 ml of heavy cream—> how much agar agar I need to add?
And do I follow any specific method to add it to the cheese mixture which will be at room temperature.
Any further tips I need to keep in mind/follow?
Thank you
Tina Dawson says
I’m SO sorry, but I cannot help you with this. I’ve never made a cheesecake (I’m vegan now, so any cheesecake I make now will have to be dairy-free).
Ashwitha Gyanchand says
Hi, I have the same query. Did u manage to use agar to make a no bake cheesecake
Tina Dawson says
I’m vegan now, and even while I was eating dairy, I was never a fan of cheesecakes, so no I haven’t tried that, sorry. But I found a recipe online that does use agar agar to make a no bake cheesecake. I hope it helps!
Gadgetggirl says
Can agar and gelatin be used together?
Tina Dawson says
I don’t see why not, but why would you ever need to use two different gelling agents in the same recipe?
Rajii says
Hi I am cooking agar agar for a birthday function. But the place has no fridge. How long can I keep the agar agar outside room temperature?
Raji
Tina Dawson says
Hi Rajii, you are in luck, because agar jellies hold their shape at room temperature! You should be able to keep them outside for an entire day without it dissolving or going bad. But for food safety, agar kept outside for more than a few hours is best consumed the same day. And in my opinion, agar is best served chilled, so bring it out of refrigeration just before serving for the very best taste, texture and temperature. Good luck!
Pricey says
Hi there and thank you for all the details you’ve provided! I have a question that will kinda piggyback this one. I’m looking to sell jelly eye masks using agar. I will recommend them to be refrigerated once they arrive to the customer but is it necessary I find a way to preserve them so they don’t go bad?
Tina Dawson says
Hi Pricey,
I have no idea how agar will work as a cooling gel, but I would assume that you will need to add preservatives to prevent the agar from hosting/growing mold during transit/storage.
Vicky Coombs says
What a fantastically detailed article Tina – well done you!
Despite the host of information there has been no posts about using citrus with Agar Agar. I am wanting to make a lime flavoured disc as a layer in a key lime cake but have only found conflicting information. There: those who say lime/lemon juice etc can be added once the Agar has dissolve, so long aS the juice is added gradually, while others say absolutely not.
Do you have any experience/advice to offer m?. My thought was to use the base of the tin as the template, using smoothened cling film to line the tin so that the ‘disc’ could be removed safely. What do you think?
Tina Dawson says
Hey Vicky, I don’t see why you cannot ‘gel’ citrus liquids with agar. I’ve seen recipes for orange jelly out there, so I’m sure the science holds. A lime flavored disc sounds fabulous! You can absolutely use cling film so remove the gel safetly out. Foil might be a better idea, I’d think, since the hot agar liquid might affect the cling. Either ways, good luck, it sounds like an amazing desert!
Bayaraa says
Thank you so much for an incredible knowledgeable article on agar agar.
I am making homemade sour cherry pie filling. The recipe asks for ClearJel which is a commercial marked colorless, odorless thickener. Can I use agar agar instead of ClearJel? If I use agar agar in the recipe, how long can I store the pie filling in the pantry safely?
Thank you so much!
Tina Dawson says
I’m not sure how agar can be substituted for ClearJel, but it’s best to store agar-jelled substances in the fridge, for upto a week. Not sure how it works with canning. Sorry!
Noel Tapererwa says
I have been trying to make seitan or vegan sausages or burgers without using vital wheat gluten as I subscribe to and swear by an alkaline diet. I understand that there are other substitutes for the vital wheat gluten such as xantam etc which I consider too frankeinstein foods. I was just wondering if through your experience you can substitute agar agar as a binder in sausage making.
Tina Dawson says
I don’t think it’d work, Noel, because agar solidifies when cool and re-melts when heated. So when you fry/grill your sausage, the binding will break and it’d start turning mushy over heat. Here’s a vegan sausage recipe that I love – instead of using regular breadcrumbs, you can sub GF breadcrumbs instead. I hope it helps.
Gary T Holzwarth says
Just learning,
sounds good to me
Lynn says
I made agar recently using the powdered version. When it was firm i placed it in an air-conditioned room. It started to “leak” water… How is that possible?
Tina Dawson says
That’s not possible at all, agar jellies are solid at room temp, unlike gelatin. Are you sure the agar jelled fully firm? Sometimes, the top seems firm while the bottom is still liquid.
Linda F. says
“Weeping” or “leaking” is very common with agar agar. I think this is called syneresis?
Murray Watson says
How do I prevent rubbery pieces of agar forming in the bottom of my blender in making mousse? I add agar powder to cold or room-temp water & bring to boil for a few minutes, cool a little & transfer to Blendtec on top of the tofu, sweeteners, a little milk, cocoa (or keylime &/or lemon juice), salt…. Then I add all the steamed veggies when nearly cool, & hit the Smoothie or Batter button, taste & adjust for sweetness & re-blend. The mousse, or pie filling, is usually smooth (& tastes great!)–it’s just that I’d like to avoid this waste of rubbery agar at the bottom. Should I add the agar-water mix to the blender first, & process it before adding anything else? (These & many other recipes are in my latest book–The Journals of Pastor Marnie Wilson–a 336-page trilogy)
Thanks much for any help!
Murray
Tina Dawson says
When agar cools, it solidifies. So I think you should blend the agar with the steamed veggies while they’re still warm, and then blend this together with the remaining ingredients, bringing down the temperature gradually. This will ensure the agar dissipates evenly throughout the mixture and improve overall gelling. I hope this makes sense and helps!
Msc says
I have question about China Grass does it have a Best before date? In other words how long does it last? Because I have China Grass about +-5 years can I still use it?
Tina Dawson says
It’s a completely dried product (I’ve never seen an expiry date on them either!) , and I don’t see why you can’t still use it. I’d still test a small amount just to make sure it works.
Melissa says
Hi. I’ve read your article and the comments, your responses and explanations. I’ve found you to be knowledgeable, patient, kind and informative as well as flexible in your ability to answer the same questions in different ways numerous times; yet without a hint of frustration or negative attitude! Well done! More of this is needed in the world today.
Now, I have some agar agar to go purchase since I now have a basic understanding of it and a resource to refer back to. Yay! I have Muslim friends/neighbors that I like to cook and share with and some of the dishes need gelatin type things. I know this is not exactly the same but I’m going to try to see if I can make marshmallows out of this stuff. Fun! Science experiment!?
I know halal marshmallows can be made with fish gelatin, (fish & marshmallows don’t sound like they go together) I just don’t know if it can be done with agar agar. I guess we’ll find out! I also want to make versions of jello type stuff.
(My mother in law makes Vietnamese “jello” with this. Then she kind of shreds it and adds fruits and cream. It’s yummy!?)There’s 4 kids in the neighbors family and I love sharing with them but as a non Muslim, I have had to learn new ways to do some things. This one is a new but good one. I had no idea how disgusting gelatin from animals was! Ewwww, gross!
Thanks for the enlightenment and education ?
Patty Mann says
Look for a recipe for Zephyr Marshmallows. This contains agar agar.
Maham says
I tried to use powdered form of agar agar to make a chocolate mouse cake. I mixed the powder with cool water let it sit. Them warmed it up to boil then added it to the mouse. But my agar agar completely curdled in the mouse mixture. Any idea what I might have done wrong?
Thanks
Tina Dawson says
Was the mouse mixture warm or cold when you mixed in the agar? If you add a hot/warm agar into a cold liquid, bringing down the temperature so quickly will cause it to gel, resulting in a ‘curdled’ look. That’s probably what happened. I saw mouse recipes that required the whipped mixture be kept slightly warm before the agar is added to it. Maybe that could help.
mangala says
hi thanks for your detailed article.i like to request you to let me know shelf-life of prepared agar jelly without refrigerator.Thank you
Tina Dawson says
It won’t last more than a day or two without refrigeration. Like all other foods, it does spoil at room temperature.
Archana Sharma says
Hi Tina,
Your efforts are remarkable. I was just curious about the shelf life of the popsicles made with agar agar and just flavor and colors.how much they will last if sealed in an airtight wrap. Please if you could help out
Tina Dawson says
I’ve never made popsicles with agar agar – if you’re storing it frozen, it should keep well, as dovother frozen foods. But I’m not sure if you’re asking about storing it at room temperature here, in which case, it will spoil.
Henrik Johansen says
Thanks for great tips, one thing I would like to know is how to get the gelatine-like wobbling texture. Do you have the recipe for that? 🙂 Thanks and best regards, Henrik
Tina Dawson says
I don’t have a recipe – but agar and gelatine aren’t really equal substitutes – they behave differently and have different set textures. But you CAN get a wobbly agar jelly by using lower quantities of agar like I did in this https://loveisinmytummy.com/2016/05/mizu-shingen-mochi-2.html. But please be warned, when working with such low quantities of agar, the jelly is extremely unstable and might be slightly difficult removing from a mold without breaking.
Murray Watson says
Thanks, Tina, great info!
I tried to make whole berry cranberry sauce from frozen cranberries using agar powder which I always use. I had 4 c of water, 3 c of frozen cranberries, lemon juice from a small lemon, 2 t agar powder. Dissolved the agar in cold water, boiled it till clear, added everything else, brought to boil for 10 minutes, let cool covered on counter for a couple hours, put in fridge overnight. Did not set. Was the problem citric from the lemon? Best next step? (I still have 2 c frozen cranberries left.)
Thank you kindly for any help,
Murray
Tina Dawson says
Hi Murray! Cranberries have their own pectin, and usually don’t need additional gelling agents to set to a thick sauce consistency. From your recipe, it looks like there’s too much water, which means you’ll need a lot more agar. I make my cranberry sauce (without agar) by just boiling 1 c sugar + 1 c water + 1 bag of cranberries. Once the berries begin to pop, push through a metal fine-mesh sieve to catch skin/seeds. Refrigerate till sauce thickens.
You can always re-set your agar jelly by melting over heat until the unset jelly turns back to liquid, add more agar, boil and re-set.
MARGIE CAPPEL says
Hi, can I use aga to make a gravy? Like beef or chicken gravy?
Tina Dawson says
As a gravy thickener? I’m not sure, but I’m thinking cornstarch might be a better choice for this purpose?
Khushi says
Hello,
As I am having 250gms of agar agar. How much quantity of water I should add to bring it in the form of jelly
Tina Dawson says
250 grams is a LOT of agar agar. Please use the measurements listed in this post to test for a small amount of jelly. I would not recommend using the entire packet for one batch.
Khushi says
Hello,
I have a 250gm of agar agar .How much quantity of water I should add to form it as a jelly like substance
tessy says
Hi,
Very informative details. Would like to make agar agar with 2 ltrs of milk. How much agar agar strands would i need to use? I have a 1.5oz (42g) packet. thanks heaps.
Tina Dawson says
I’m not sure what you’re trying to make – are you trying to make a milk jelly? For 350ml of liquid, you’ll need 1/3 cup of tightly packed agar strands. You’ll have to hydrate the agar before boiling it for activation.
Ram says
Graet
Nirmala Sundar says
I am Nirmala. I tried to make alloevera gel using agar agar. I made a liquid of the plant gel by putting it in a mixie and with the liquid I added agar agar powder and boiled it and allowed it to set. but it did not set properly. what can be the reason? I bought the agar agar powder through Amazon. Can you please help to find my mistake in preparation?
Tina Dawson says
It is always safer to boil water and agar until clear, then add it to the liquid you want set. I’m not sure if you added enough agar or boiled it long enough to activate it. The only sure way to know if agar is activated, is if the water turns from white to clear from boiling. Don’t throw away the unset gel. Blend it till smooth. Boil agar in water. Add to blended aloe. set. I hope it helps.
Judy says
Thank you for writing this helpful article about agar agar. I’m trying to find a way to make very clear, firm agar agar gel. While the one I make sets firm, it s clody rather than clear. Am wondering is there any way to make a very firm very clear gel using agar agar please?
Tina Dawson says
Moderate the amount of agar and you should have a clear, firm gel. Looks like you are adding too much agar, hence the cloudiness.
DC says
Hi Tina,
Once I cook agar-agar and let it set, how long can it stay edible (days/hours)? How long does it stay if I keep in in fridge? Can I bulk process it?? Or consume as I make? Thank you
Tina Dawson says
I wouldn’t bulk process it. Like any other food, agar products also have a limited shelf life – I wouldn’t keep agar jellies around the fridge for more than a week.
Randy says
I want to use agar as a gravy and sauce thickener. Any suggestions? I am thinking make up agar & water cubes, cut them into tiny cubes and then add them to my hot broth and/or pan drippings with milk. Would love to hear experiences and ideas on this.
Tina Dawson says
Never tried using agar in that way, but it sounds intriguing. Let me know if you do try it and it works out!
THASHIL says
HI
I HAVE A WHOLE LOT OF AGAR LEFT OVER IN THE JELLY FORM. HOW LONG CAN I KEEP THIS FOR IN THE FRIDGE?
THANKS
Tina Dawson says
Not longer than a week – there is a risk of mold forming on the jelly.
Suzanah says
Hello, I’ve tried melting the agar with milk, I didn’t bring it to a boil but it didnt disolve? I’m using powder agar. I didnt want to boil the milk because it can alter the taste that I wanted.
Tina Dawson says
I understand. In that case, dissolve the agar in water, bring to a boil until clear, then add the milk and set.
virginia says
Hi! thank you for this post! Do you know how long the agar-agar gel last in the fridge?
Tina Dawson says
I wouldn’t keep it longer than a week, for there’s a risk of mold forming on the jelly.
manoj aggarwal says
i was trying to make a jelly 3 d cake using agar agar and even after my 4th try .. am still failing.
I am a novice and have to take help of my mom even to boil water.. lol
The packet of agar agar I bought says 1g required to set 100ml liquid.
DOES IT MEAN THIS IS BAD QUALITY OF AGAR AGAR ???????
Somewhere I read 1 tspn = 2 gm of agar agar and 1 tbspn = 3 tspn.
So, going by this calculation
I used 1 tbspn to set 600 ml water (+ some sugar + a pinch of salt + some citric acid)
I put agar agar in a small vessel with some water for a few mins. The result looked promising as the agar agar did drink away the whole water.
I boil water + sugar and then added this mixture to it, stirring it continuously. Gave 1 min boil.
I shifted the contents to a glass bowl and let it cool down naturally.
After an hour, I see the surface looking very shiny and set. Still not to take risk, I put it to refrigerate for some hours.
and thought i have succeeded.
Then I tried to take in a plate by reversing the bowl. It came out nicely too but in a few seconds, just broke away into lumps. As I moved my finger into it, it just went on breaking further and further…
……..
i saw many videos … but am not able to find the reason so far.
am i adding too much agar,, if thats the case,, i feel it should be very firm thing.
Hope I am not confusing.
Tina Dawson says
What form or agar are you using? It looks like you are using the dried sheets/strands – You need a lot more of the dried (than powder), sheet or strand form or agar to set liquid. Simply re-melt the improperly set jelly over a stove, add more hydrated agar and re-set. Repeat until jelly is set to desired consistency.
manoj aggarwal says
Thanks a lot for responding.
I was using agar agar powder purchased from amazon.in and it was listed as
“By Nature Agar Agar Powder – Vegetarian Gelatin (China Grass), 100 g”.
I remelted it like first put in microwave oven for time enough to change it into liquid state, then use gas oven to heat it further. I hydrated some more agar agar powder in small quantity of water and then added this to hot liquid. Then re-set..
After refrigerating it for hours, I do get what looks like set jelly . But as soon as move a finger into it to check.. it’s just changing into lumps.
Tina Dawson says
You don’t have to rehydrate the agar powder – that could be messing with the liquid to agar ratio. Simply re-melt the jelly, add more agar powder directly, bring to a boil, then set. And I don’t understand the ‘finger check’. If the jelly comes out of the mold in one shape, it is set. I don’t understand why you’d insert a finger to check for done-nes. Without knowing what recipe you are making, I’m unable to offer more help. Good luck!
ann says
it could be the citric acid added into your agar that is causing it not to set.. try not to put salt and citric.
Mindy says
Hi there, I was wondering if I add strawberry purée, how do I know how much water and agar to add to the mixture? Should I base it on 350ml water therefore the amount of purée can replace some of the liquid used to dissolve the agar powder (1tsp)?
Thanks a lot 🙂
Tina Dawson says
Strawberry puree is very close in viscosity to mango puree – Can I recommend following the mango jelly portion of this recipe? (https://loveisinmytummy.com/2016/04/asian-mango-and-coconut-jelly.html) I haven’t tried it myself, but I believe it might just work (if the strawberry puree isn’t too watery)
Pat Jenkins says
Hello: I tried a recipe that called for dissolving agar, bringing to a boil, then simmering for five minutes. It was thick at the boiling stage but thinned out during the simmering stage and didn’t set. I’m trying to determine what I did wrong. Do you think I let it get too hot at the boiling stage? Great article. Thanks!
Tina Dawson says
That is very weird indeed. If it didn’t set, then try adding more agar and re-setting it again. Generally, I boil agar and water only till it begins to look clear (no whitish agar residue in the pan). When it is clear, it means the agar has dissolved. There’s no need to boil it any further. Hope it helps! Good luck!
Farzana says
I made china grass chunks for falooda (clear with only water). Now I have lots leftover. Please give me ideas of how to reuse them.
Tina Dawson says
You can chop up leftover agar jelly into cubes, place in a small pan and heat it slowly till it melts back to liquid. Add fruit puree (mango, maybe), add sugar to sweeten and pour into molds to set. Agar is quite malleable, it can be re-melted back to liquid form even after it solidifies, then re-set back to solid again.
Takyla Jenkins says
I was going to make Agar Agar facial masks, but for lips. I plan on selling. What’s the best way to preserve the mask? The mask consists of a tea of your choice, agar agar, I was going to add a few oils, and maybe a pinch of glitter. So a jelly peel off mask for your lips! If I want to sell, what should I put it in? Will it stay in a jelly form if sealed in a container and shipped? What do you think the customer would have to do to get the mask to be jelly-like, as if it just made at their home? Please help!
Tina Dawson says
I’m afraid I have no experience using agar for making facial masks. But from what I know about the substance, after dissolving in hot water, it starts to set at room temperature as it cools down I hope that helps.
Milli says
Really lovely written article on Agar Agar , brilliantly explained. Thank you.
Dilruba says
I made pudding using milk and agar agar. I boilded both sepertly. Aftrwrds when agr agr got melted, slowly added it to milk. Milk ws on med flame. Bt it ended up curdling. I tried twice. Bt the result was same. Wot could be reason for curdling of milk. It ws sure tht meltd agar agr too ws hot
Tina Dawson says
Were you following a recipe that asked for the milk and agar to be boiled separately? Normally, the agar is melted using water, then milk is added and brought to a boil together. Then poured into molds to set. While I’ve never made agar with milk, I have made coconut milk jellies and it always works perfectly. Maybe try boiling them together. Hope it helps.
Lathu says
Hi.., I want know agar agar is any side effect . this is healthy one. I hered before this is casuse of colon cancer
Tina Dawson says
Never heard of that one, but it’s a plant – a dried seaweed to be more specific. Please use at your discretion.
Kamal Raheja says
Hi Tina
The milk has to be removed from the flame at boiling point and the agar agar has to be boiled and dissolved thoroughly in a separate utensil. Take both off the gas and blend the agar agar into milk with a hand blender. Hope this works for you .
Fathima says
Hi ..I have 10 gm of agar agar..How much quantity of milk I should take to set the pudding
Tina Dawson says
Is it Agar powder/flakes/strands? Measure the 10 gms in tsp/tbsp/cup and use the measurements given in the post infographic as guidelines. Since you’re using milk and not water, you can use a little less than 350 ml (about 325ml) to offset the increased viscosity.
Agar is very forgiving – if your liquid doesn’t set, you can re-melt it over heat, add more agar and re-set. If it sets too firm, chop into small cubes, re-melt over heat and add more liquid to adjust.
zae says
Hi,
Thanks for your post,
How can get rid of agar agar smell from m desert? There is a “sea smell”.
Ta,
Tina Dawson says
Are you sure you’ve got Agar agar? Agar is tasteless and odorless. Did you purchase Isinglass (which is made from fish) instead? It looks a lot like agar.
Rachana says
Is der any expiry for agar agar noodles or it can be used after any no.of years.as i bought a packet of agar agar noodles from local grocery n it has no dates mentioned on it.it may be 1 or more year old so wanted to know how many years it can last widout getting spoilt
Tina Dawson says
Not that I am aware of, Rachana. Agar agar is dried seaweed, and if stored properly (cool, dry place) it should keep well and effective for many years.
Meera says
Hi
I was looking to substitute agar agar strands for agar agar powder. The pineapple pudding recipe that I intend to make calls for 10 gm of agar agar strands. I wanted to know as to how much of the powder should i use for the recipe instead of the strands.
Tina Dawson says
I don’t think I can help much here, but try the substitutions provided in the infographic, basing on the amount of liquid called for in the recipe. For 350 ml of water, you’ll need 1 tsp of powder. If using milk or fruit puree in the pudding, use lesser powder to account for viscosity.
Patricia says
Tina, is it possible to prepare this days in advance before serving? If so, how do you store it?
Tina Dawson says
Hey Patricia, are you talking about any particular recipe here? All agar jellies are best stored refrigerated and served chilled. The Raindrop cake in particular is best stored in its mold in the refrigerator until ready to serve. Hope it helps.
Dana says
Tina, I need a help. I used to make a mango ice cream that don’t involve any cooking or heating. It just involves mixing condensed milk, mango pulp and whipped cream. To get a gel-like consistency, I used to add gelatin. I wanted to substitute with china grass. Can you please suggest a way to do so? I don’t know how to modify the recipe so that it involves heating
Tina Dawson says
Dana, I’ve never needed to add agar/gelatin to make homemade ice-creams. (This one is vegan and made with aquafaba: https://loveisinmytummy.com/2017/07/vegan-mango-ice-cream-w-aquafaba.html). Have you tried making your recipe without gelatin? With just the condensed milk, mango pulp and whipped cream, you should get a very creamy, scoop-able consistency.
Jaisa Naresh says
Hi Tina..
A very helpful and informative page. Good one!
I have a doubt here. I have bought agar flakes and powdered them as you have shown. then used in my recipe of pudding as it mentioned. So my worry here is if 10 gms of agar powder is used in the recipe, shall i go ahead and add 10 gms of powdered flakes for the same ? it should work right?
Also, i read in an article that if dissolved agar solution and boiled milk is to be mixed for a pudding, make sure they both are hot, as agar begins to set at room temperature, It makes sense right?
Please help and advice.
Thank you!!
Tina Dawson says
Hey Jaisa, I am not really sure if the same 10 g would work between flakes and powder interchangeably. I’ve found that the powder was slightly more intense than the flakes/strands. So I would recommend you start at 10g, and if the jelly doesn’t set firm, re-melt the partially set jelly over heat till it becomes liquid, add more flakes (+5g or so) and re-set. I haven’t tried substituting powder with flakes, so I am unable to give you a concrete answer. And yes, agar sets at room temperature, and if you’re mixing any liquid with agar, make sure they’re all hot. Good luck!
Jaisa Naresh says
Thanks for the reply Tina.
it did not set as you said. i think instead of using 2 tspn of flakes i should have used 2 tbspn. Remelting the whole pudding may cause it to curdle? i am afraid to try it that way. Any advice?
Thanks,
Jaisa
Tina Dawson says
I don’t know what the recipe is, but I’m going to assume there’s some sort of dairy in it. You could try slow-melting it on a double boiler set-up (unset pudding, sitting in a bath of water, and the bath is being heated over the stove). Indirect heat might reduce the risk of curdling. Then separately boil more agar in water and add it to the melted pudding. If it seems like too much effort, I’d simply just blend it, add ice-cubes and drink it as a milkshake. And make a new batch again with corrected agar measurements. 🙂
KC Chong says
I stand educated with and enjoy your agar agar article.
Here in my country (Malaysia) people usually do not measure ingredients in tsp, tbsp and cup; we use scale to weigh the ingredients to measure in grams. I think this way is more accurate and precise.
Anyway, I just want to know a cup of agar agar strands is equivalient to how many grams in weight. Or 35 grams of agar agar strands is equivalient to how many in cup measure?
I am an IT engineer just interested in cooking and food.
Tina Dawson says
Hey KC, I prefer to use kitchen scales for measurement too, especially in baking. But agar is too light (in any form to measure using a kitchen scale) for the quantities usually listed in the recipes. But, after your request, I did try, and I got 9 grams for 1 packed cup of agar strands (where 1 cup = 235 ml). I tried measuring 1 tsp of powder, but got no reading. Hope it helps!
KC Chong says
Thanks for your help. I reckon 35 grams of agar strands will fill 4 cups. I use an electronic scale with reading from 1 gram to 3 kilogram, graded at 1 gram step, costing only RM12 (£2.15), useful little gadget.
alexandra abraham says
What a fantastic page of detailed information – and really user-friendly! Terrific ideas, I can’t wait to try them out!
One very grateful low-carber thanking you for such a great page!
Tina Dawson says
I’m so glad you found it useful, Alexandra! Thank you!
Belinda says
The only thing you missed out is the comparison between agar agar & gelatin, as far as measurements are concerned.
If I want to substitute gelatin for agar, what does that measure to? For example, if the recipe is 1 tsp gelatin, what’s it going to be in agar agar?
Thx
Belinda
Tina Dawson says
Hey Belinda! I have never used gelatin and wouldn’t know the conversion ratio, but agar gelling is reversible. So if the jelly doesn’t set (too wobbly, or too firm), you can always re-melt it over heat (the set jelly turns back to liquid) and fix the issue. I’m sorry that I don’t have a better answer to your question today.
Lindsay Pealer says
I used some agar agar to make some Tumeric vitamins. It clumped up really bad and never fully dissolved, even after I whisked it for a long time. Is there a way to resolve?
Tina Dawson says
Hey Lindsay! That can be quite frustrating. I am not sure what the process is to make vitamins, but agar only dissolves with heat. Add agar to room temperature water and bring it to a boil while stirring. It will dissolve. Then add whatever flavours you want to it and set. Hope it helps.
stephanie says
Hello just a question. I’ve learned that agar ager has a bit of a laxative effect so is it safe to eat a small cup of plain agar gelatin in the morning with my usual breakfast? (Cup of oatmeal and a banana I always eat the same meals)
Tina Dawson says
Sorry Stephanie, I’ve never heard about the laxative effects of agar. You should probably talk to your doctor about that. But I can’t think of anything wrong with eating plain agar jelly, except that it is going to be absolutely tasteless.. I’d suggest you make a fruit jelly and add it to your oatmeal instead. Hope it helps! 🙂
Amanda says
My school club is having a fundraiser that will require pour-able slime (like Nickelodeon slime). Agar agar was recommended, but no one here seems to know how much to use. Does 1 tsp agar agar powder + 3 cups water sound reasonable?
Tina Dawson says
Hey Amanda – I don’t think just agar and water will form a slime… 1 tsp agar can gel 350 ml (1.4 US cups) of liquid, but I’m not sure if it’ll give you the texture you’re looking for. I found a youtube video on making agar slime (and they use agar, water, glue, oil and borax solution). You might want to check that out! Good luck with your slime and fundraiser!!!!
https://www.youtube.com/watch?v=EVZRJV9HQhA
Ncd says
If u want to bloom agar agar just like gelatin
Use the water and Agar as the recipe calls and put it on continuous heat while stirring ( no need for ban Marie and can’t be done in a microwave) as soon as us see it kinda lumping up or jumping it’s done then let that set for 10 mins and
U have bloomed agar agar
It will be just like bloomed gelatin
But is better and has the same results
As well it is cruelty free
OH YEAH.
Justina says
Hi. If 1/3 cup agar strands (cut into 1 inch pieces) will set 350ml (1 1/3 cup of liquid) into a firm jelly. If I’m going to make coconut jelly, where the ingredients consist of a mixture of water and coconut milk, does this mean my total amount of liquid (water plus coconut milk) should be 350ml? Or would it be 350ml water, then add the amount of coconut milk I wish to get the taste I want?
Thanks!
Tina Dawson says
Hey Justina, I think the total amount of liquid should be 350 ml. But the viscosity of coconut milk (thicker than water) should be factored in. So go ahead and add a pinch agar more. Or, if the jelly doesn’t set to the consistency you like, re-melt the set jelly (it will turn back to liquid over heat), add more agar and re-set. Hope it helps!.
Mon says
If the agar is not as firm as you like, can I reheat and add more agar powder to reset
Tina Dawson says
Of course, that’s the best part of agar! Cut up (shred) the un-firm agar, heat on a heavy bottomed pan over medium-low heat, stirring continuously (to prevent burning) and it will turn back to liquid. Add a little more agar powder, stirring till the powder is completely dissolved. Pour back into molds and let set. 🙂
sangeeta sharma says
Thanks for the information.I am in need of it. I am going to use it in ice cream
Tina Dawson says
Thanks Sangeeta. Glad I could help!
sangeeta sharma says
Thanks for the information. I need it as I am going to use it in ice cream.
Pip says
I’m interested in this idea. We live in Asia where cream is expensive and scarce. I would like to be able to make icecream with coconut milk but it didn’t seem to have enough fat to set the way regular icecream does. How did your agar agar icecream go?
Tina Dawson says
Hey Pip, I’ve never made ice-cream with Agar, but if you are using canned coconut milk or cream, you probably don’t need agar. Just place your canned coconut milk upside down in the refrigerator overnight. This will cause the cream to separate. Open the can bottom-side up and you can scoop out the coconut cream (Don’t throw away the coconut water at the bottom, use it in curries or smoothies). Season and flavour. Whisk in blender to incorporate flavours. Then into an ice-cream machine and you are all set! Enjoy!
Niti Ghelani says
Thank you for this information on agar agar. Really really appreciate it. X
Tina Dawson says
Thanks so much Niti! I’m glad you found it useful. Be sure to pin the infographic so you can find it easily when you need it!