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RECIPES

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INGREDIENTS

Chocolate Flavour

■ 2-1/2 teaspoons of Agar (Agar-Agar) powder or 5g of Agar Strands

■ 1-3/4 cups of water

■ 6 tablespoons of granulated sugar, or more

■ 2 tablespoons of Unsweetened Cocoa Powder dissolved in 1/2 cup of boiling water

■ candied orange to decorate (optional)

Coffee Flavour

■ 2-1/2 teaspoons of Agar powder

■ 1-3/4 cups of water

■ 6 tablespoons of granulated sugar, or more

■ 2 tablespoons of Instant Coffee Powder dissolved in 1/2 cup of boiling water

■ dark chocolate shavings to decorate (optional)

Coconut Flavour

■ 2-1/2 teaspoons of Agar powder

■ 1-3/4 cups of water

■ 6 tablespoons of granulated sugar, or more

■ 1/2 cup of coconut milk

■ candied lime and desiccated coconut to decorate (optional)

Equipment: Small loaf pans 6x3in|15x7cm or individual moulds

DIRECTIONS

1. Mix the Agar powder with 1-3/4 cups of water in a small saucepan, if using Agar strands, finely snip them into the water with scissors and let them soak 5-10 minutes. Bring to a gentle boil over medium heat stirring or whisking continuously until all the Agar has dissolved. Add the sugar and stirring simmer 1-2 minutes.

2. Add the flavour of choice and mixing well bring the liquid back to a gentle simmer, at this point check for sweetness and whisk in more sugar if desired. Pour the mixture into a pan or individual moulds and cool completely at room temperature for 1-2 hours.

Repeat the process for additional flavours.

To remove the jelly from the pan, slip a small knife down one edge to release the jelly, invert the pan on a dish and shake. Cut into cubes and decorate to serve. Store refrigerated.

Macau Agar Mixed Jelly Treats |  Gelatina Agar Agar

Macao Agar Agar Jelly Recipe

Gelatina Agar Agar

Prep: 5m | Cook: 6m/Flavour  | Yield: 2 Cups or 12 pcs/Flavour

Agar jelly treats in three flavours - simple and quick setting jelly recipes using vegetarian Agar-Agar powder.

Recipe adapted from "Macanese Cooking: A Journey Across Generations", by Cecília Jorge, published by A.P.I.M, 2004

Ingredient Spotlight

Agar-Agar sets firmly at room temperature and has a harder texture than the jiggly consistency of gelatine. The setting properties of Agar-Agar or Japanese Kanten powder or Agar strands can vary. It is possible to pre-test or rescue unset Agar jelly as detailed below:

To Pre-test:  

Mix 1/2 tsp of Agar powder or 1g of shredded Agar strands with 7 tablespoons of water in a small pan (let the strands soak for 5-10 minutes). Bring to a gentle boil over medium heat stirring or whisking continuously until all the Agar has dissolved, add 1 tablespoon of sugar - and simmer for 1-2 minutes before pouring into a small dish / mini cup cake moulds and cooling at room temperature. The top should be firm within 15 minutes, and fully firm when cooled. Adjust quantity of Agar as required.

Agar Jelly Rescue:  

If an Agar jelly doesn't set firmly, mix additional Agar powder in a small amount of room temperature water in a bowl.

Put the un-set agar jelly back into  a saucepan and break it up a bit if needed, add the additional Agar mix.  Stirring dissolve the jelly over medium heat until it reaches a gentle boil and cook 2-3 minutes before pouring into a clean mould.