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Friday 23 August 2013

Lime-Tea Agar-Agar

Agar-agar dessert is similar to jelly, but with different compound: jelly is made from animal gelatin whereas Agar-agar is made from vegetable gelatin, with high gelling properties. It is considered one of the most popular desserts in South East Asia. In Thailand, Agar-agar dessert can be found at local markets throughout the country. It  can come in various shapes, flavours and colours, and tastes better when it is refrigerated e.g. young coconut agar-agar with coconut cream topping, coffee agar-agar, cream soda agar-agar, grenadine agar-agar and pandan agar-agar. Agar-agar dessert can be commonly used in almost any occasion (from a homely house warming party, New Year's celebration to religious ceremonies). 
This morning, I was fancying Italian Limoncello Gelée, without considering the fact that I have no more gelatin powder, no Limoncello, no Soda water or Prosecco in the house...Making "Lime-Tea Agar-agar" was therefore my alternative choice, in relation to Limoncello:) You can use any tea of your choice: Earl Grey, English Breakfast, Ceylon, Assam, Malaysian, etc. This time, I used famous Malaysian black tea powder (from Cameron Highlands) with its rich aroma and full-bodied flavour.
2 tablespoons Agar-agar powder
(Pearl Mermaid Brand)
6 cups hot water
1 tablespoon black tea powder, 
dissolved in hot water and filtered
1 cup caster sugar (or as per your taste)
2 teaspoons lime juice
  • Mix agar-agar powder with tea mixture in a pot or medium sized saucepan. Stir until just combined;
  • Then bring mixture to boil with low heat;
  • Add in sugar, simmer stirring until completely dissolved; 
  • Remove the pot from the heat. Transfer the pot to a bowl of water at room temperature; 
  • Fill agar-agar mixture into prepared molds or a 8-inch-square tray; 
  • Leave it to cool then refrigerate for about 45 minutes, or until set; 
  • Cut into square pieces and decorate with lime slice and a sprig of mint when serving.


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