Agar agar is a gelling agent made from a combination of algaes from the species gelidium. The name, agar agar, is Malaysian in origin, and the harvest of the long red and purple fronds goes back hundreds of years. The fronds are freeze dried and dehydrated naturally, producing colorless sheets which are shaped into bars. Agar is available in the traditional bars, flakes, and powder form, all of which can be used interchangeably for gelling purposes. Like the other sea vegetables, agar is a good source of iodine (100 grams agar has 160 milligrams of iodine), as well as some calcium and iron. It has no calories, and according to Paul Pitchford, promotes digestion and weight loss, treats hemorrhoids, and carries toxic and radioactive waste out of the body. It is cooling in nature, and reduces inflammations and other heat conditions as described in traditional Chinese medicine.
AGAR AGAR JELLY
5 g Agar Agar powder
100 g Sugar
500 g Water
1/2 tsp Almond extract / 1 teaspoon vanilla extract (optional)
Put Agar Agar powder, sugar, and water in a saucepan and bring to boil, then reduce heat and simmer, stirring often, until agar dissolves. Pour this mixture onto a plate. (The jelly layer shouldn’t be very thick if you pour onto a bigger plate the liquid will spread and give u thinner slices).Allow it too cool down and then chill in the refrigerator for about 15 minutes until set. Cut the agar agar jelly into cubes. You can cut it into diamond or square shapes as desired.
These cubes can be added to any desserts and enjoyed.