Sweet Potato Jelly Agar Recipes
SWEET POTATO JELLY (AGAR)
This is a different way to cook sweet potatoes. It's a refreshing dessert. A perfect finish to an Asian meal, especially after heavy stuff like curry. It's served cold, so it's great for summer too. And you can use up those leftover cooked sweet potatoes. Agar-agar powder can be found in Asian groceries store/market. I prefer making jelly-type desserts using agar rather than gelatin because of the IMHO, better texture. To make an impressive dessert, you can set the jelly in a pretty mold or cut it into cute little shapes using cookie cutters (I usually use metal ones). Adapted from Amy Beh's recipe. Cooking time = chilling time (approximation).
Provided by WaterMelon
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Steam sweet potatoes until soft.
- Combine the sweet potatoes and coconut milk in a blender.
- Strain mixture through a fine sieve.
- Combine agar-agar powder, sugar, water and pandan leaves in a saucepan and bring to a boil until agar-agar dissolves.
- Stir in pureed sweet potato and coconut mixture and simmer over low heat.
- Add a pinch of salt and pour the jelly mixture into a wet tray or mold.
- Leave aside at room temperature to set, then chill well before cutting into desired shapes.
Nutrition Facts : Calories 55.9, Sodium 28, Carbohydrate 14, Fiber 0.6, Sugar 10.8, Protein 0.3
AGAR AGAR JELLY
Make and share this Agar Agar Jelly recipe from Food.com.
Provided by BirdyBaker
Categories Gelatin
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Put the cubed fruit into some small moulds. Little plastic wine tasting cups are a good size for little children.
- Alternatively, one large jelly can be made.
- Put the agar agar into a pan with the hot water, bring to the boil & simmer rapidly for 3 minutes, stirring constantly.
- Pour the agar agar into the fruit juice & mix. Pour over the cubed fruit in the moulds & refrigeratee until set.
Nutrition Facts : Sodium 0.4
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