Agar Agar powder, also known by it’s traditional Japanese name “Kanten,” is a vegetarian gelatine substitute produced from a red algae called Gracilaria. It is flavourless and odourless and often used as a thickening agent for making jelly, cakes and jams.Country of Origin
Made in Japan. Packed in Australia.
Agar agar can be used in most recipes that call for gelatin as a thickening agent, including sauces, preserves, soups and desserts. The same amount of agar agar powder can be substituted for powdered gelatin in a recipe.
The ability of agar agar to gel is affected by the acidity of the other ingredients in the recipe. The more acid the ingredients (e.g. strawberries or citrus), the more agar agar you will need. Some ingredients such as kiwi fruit & pineapple and some fresh tropical fruits like mango & paw paw do not work well with agar agar and they may not set at all, so be mindful of the ingredients you use!
As a general rule use of 1 teaspoon agar agar powder to thicken 1 cup of liquid.
How to use Agar Agar Powder
1. Dissolve 1 teaspoon of agar agar powder with 4 tablespoons of water. Bring it to the boil over a medium heat and then allow it to simmer for about 5 minutes.
2. Mix it well with the warm ingredients. Put aside to set. As the ingredients cool, the agar agar will set.
It is easiest to use agar agar with other warm ingredients. Be careful not to introduce anything too cold until you are ready for it to set, as it will set quickly!
There is agar agar FLAKES as well as agar agar POWDER. 1 teaspoon of agar agar powder is equivalent to 1 tablespoon of agar agar flakes in a recipe.