Strawberry Agar-agar (Jelly)

Saw some colourful agar-agar (jelly) at Vietnamese shop the other day which inspired me to make this jelly. Agar-agar also known as kanten, is a setting agent or jelly made from the mucilage of several species of sea vegetables. The use of Agar Agar as a setting agent dates back to 16th Century Japan.

Agar Agar can be used in exactly the same way as gelatine, however, it must be prepared in a certain way. Before using Agar Agar in a recipe, the flakes or powder must be soaked until a liquid is formed and then simmered for several minutes before setting.This product may be considered superior to gelatine as it does not melt easily and has a firmer texture. Agar Agar is commonly used to make pies, fruit desserts, jams, jellies, sauces and vegetable moulds.

Source: Yahoo Health

Ingredients (6-8 Serves):
Agar-agar A
10gm agar-agar
100gm small strawberry
3 cup water
1/4 cup sugar
1/4 tsp vanilla essence

Agar-agar B
10gm agar-agar
100gm small strawberry
1 cup water
2 cup milk
1/4 cup sugar
2-3 drop red food colouring

Directions:

1. Put all ingredients A except strawberries in a pot, bring to boil and simmer until agar-agar is dissolved. Remove from heat and stand for 10-15 minutes.
2. Place strawberries single layer in a small pan, pour in agar-agar slowly and let it set.
3. Put all ingredients B except milk in a pot, bring to boil and simmer until agar-agar is dissolved. Remove from heat.
4. Blend agar-agar B and add in milk in batches. Sift the mixture and set aside.
5. Cut agar-agar A into chunk, which each piece contain 1 strawberry.
6. Place agar-agar A in a baking dish or container and fill in agar-agar B. Cool completely and refrigerator before serve.