Thursday, July 12, 2012

Agar Agar recipe

Variety of seaweeds is the source of Agar Agar that substitutes the vegetarian gelatin. You can get it in both powder and flake forms. It is used for thickening and stabilizing the food. It has many culinary uses like:
  • It is frequently used in custards, jellies and puddings. Agar agar is boiled at the temperature that could dissolve it into water. It needs to be boiled if you want to add it into jellies. Jellies boiled agar agar needs sweetener, coloring and flavoring to give desired taste. They are sifted into mould and then presented.

  • It can become the ingredient of many other sweet dishes like you can put a layer of it over some cake to form jelly cake.

  • It can replace the use of egg whites, gelatin and egg yolks while preparer different sort of cakes in the bakery or home.

  • Agar agar is used in canned or packed jellies and ice-cream. It is also used in so many other products.

  • Agar agar is an important ingredient of many cuisines however it has special importance in Japanese desserts like anmitsu. While serving this dessert, agar jelly is poured in cubed form in bowl and presented with fruits or some other food.

  • "kyaukkyaw" is a food of Burmese cuisine that is prepared from agar as well.

How to preserve it
Agar agar should be preserved at some cool and dry place as some damp area spoil it. It is also not good to keep it in an open container therefore store them in air tight jar.

Health Aids
Agar agar is not without health benefits as:
  • 1. It works like very mild laxative.

  • 2. It has good number of fibers so it is considered as an excellent intestinal regulator.

  • 3. It is a rich source of vitamins, iodine, iron, phosphorus and calcium.

Things you need for filling
  • Fresh milk (150 grams)
  • Dairy fresh cream (100 gm)
  • Egg yolk (two)
  • Lemon juice (20 gm)
  • Mangos puree (100 gm)
  • Castor sugar (75 gm)
  • Agar-agar powder (three teaspoon)
  • Mango cubes (100 gm)
  • Water (200 gm)
Things you need for the skin
  • Fresh milk (300 gm)
  • Sugar (120 gm)
  • Water (900 gm)
  • Agar-agar powder (6 tsp)
  • Custard powder (40 gm)
  • Mangos puree (230 gm)
  • Yoghurt (230 gm)
  • Yellow coloring
Method for fillings
  1. Take cooking pot and add sugar, agar agar powder and water in it. Let this mixture boil and then turn off the heat.

  2. Pour fresh milk in agar agar mixture and then add two yolks of eggs in it. Stir milk and egg yolks with tablespoon.

  3. After few seconds, add also mango puree, fresh cream and lemon juice in the mixture and shake well. Put also the cubes of mango after turning off the flame.

  4. Use the mould name "chweekueh tart" and let it assume the shape according to mould.

Method for skin
  1. Boil the mixture of sugar, agar agar powder and water in a skillet with good capacity. As the mixture boils, low down the flame. Pour also custard powder with fresh milk. Blend both the mixtures, agar mixture and custard powder mixture to get smooth batter. Mix yellow color, yogurt and mango puree in it.

  2. Pour the skin mixture into mould and let it assume shape.

  3. Chill the mixture into chiller and combine skin and filling before serving it.

No comments: