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Molded Mango Pudding
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Source: Malaysian Delights the best of Patsie Cheong
| (A) Blend | |
| 300 g | mango |
| 140 ml | water |
| (B) | |
| 420 ml | water |
| 100 g | sugar |
| 10 g | agar-agar powder |
| (C) | |
| 168 ml | thick coconut milk |
| orange food colouring | |
1) Mix (A) and (B) in pot stir until boiled.
2) Turn off heat pour in (C), stir well and pour into mould.
3) Let it set and refrigerate until cold. Cut into pieces and serve.
RECIPE 2
Mango Pudding http://www.vietworldkitchen.com/blog/2012/10/mango-pudding-recipe.html
Yield: Makes about 6 servings
Ingredients
1 pound / 450 g fresh mango flesh, or 2 cups / 480 ml canned sweetened mango
1/2 cup / 120 ml Greek yogurt, full or 2 % fat
About 2/3 cup / 4.67 oz / 130 g sugar
1 to 3 tablespoons lightly packed dark brown sugar
2 to 3 teaspoons fresh lime juice
1 1/4 cups / 300 ml lukewarm water
2 teaspoon agar-agar powder
Optional garnishes: Cream/buttermilk/coconut milk, diced fresh mango, strawberries, fresh mint
Instructions
If using fresh mango, process or blend it with the yogurt until smooth. Pass through a coarse mesh strainer positioned over quart (liter) size measuring cup, stirring with a spatula. Discard stringy bits. If using canned sweetened mango, just put it into the measuring cup.
Regardless of mango type, sweeten it with the regular and brown sugar. Add the granulated sugar by the 1/4 cup (1.75 oz / 50 g) and brown sugar by the tablespoon. Make it sweeter than you’re comfortable with because it will be diluted by the water later on. Add lime juice to brighten the flavor. Set aside.
Find some rice bowls or the like, or molds to gel the mango pudding in. You’ll have roughly 3 1/2 cups (840 ml) to deal with. Set by the stove.
Put the water in a saucepan. Sprinkle on the agar agar. Bring to a boil over medium-high heat, whisking constantly, to dissolve the agar agar. Turn off the heat, pour in the mango mixture, whisking to combine well. Pour the mixture back into the measuring cup for easier portioning.
With little hesitation, divide the mango between your bowls or molds. If you like, push surface bubbles to the side. Set at room temperature to cool and firm up, 1 to 2 hours. Cover and refrigerate afterwards. Serve slightly chilled or at room temperature. Top with a drizzle of cream, buttermilk or coconut milk if you want a rich touch. Add the fresh fruit for flourish and color. Eat with spoons.
RECIPE 3 http://www.rachelcooksthai.com/pandan-flavored-agar-dessert/
Rachel's Coconut and Pandan Agar | Wun Gati Bai Tuey | วุ้นกะทิใบเตย
Makes 8-12 servings
Coconut and Pandan Agar | Wun Gati Bai Tuey | วุ้นกะทิใบเตย
Ingredients
1.5 Tablespoons agar agar powder
4.5 cups water, divided
1.5 cups sugar
2 cups coconut milk
1/2 cup pandan leaves
Instructions
Wash and cut the pandan leaves into 1 inch pieces.
Make pandan juice by mixing 1/2 cup water with 1/2 cup pandan leaf pieces and pulsing together in a blender. Strain to remove the leaves, reserving only the pandan juice. Set aside.
Combine the agar agar powder with 4 cups of water in a saucepan on the stove. Bring to a gentle boil and allow to cook for approximately 10 minutes, stirring occassionally. Then add the sugar and stir until dissolved.
Once the agar agar has been boiled and sugar dissolved, remove 2 cups and place into a separate bowl. Add the pandan juice to this bowl and stir to incorporate. Pour into a shallow pan or mold and allow this pandan-flavored layer to harden at room temperature.
While the pandan agar is solidifying, add the coconut milk to the remaining agar agar on the stove. Mix to incorporate and turn the heat down to low, keeping the agar warm but not continuing to boil.
Once the pandan layer has solidified, slowly pour the warm coconut agar agar layer on top. Allow this layer to solidify, then remove from mold or cut into desired shapes.
Top with fresh young coconut meat, if desired, and serve while still fresh.
Recipe 4 https://browncookie.com/pages/agar-agar-pudding-jelly-with-coconut-milk-recipe
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Agar Agar Pudding Jelly with Coconut Milk Recipe
Find these animal shaped molds here.
"Agar" comes from the Malay word "agar-agar". I have simply called it Agar Jelly here for consistency in terminology. Agar is commonly used in cooking worldwide, but is especially popular in Asian desserts. Agar is called Kanten in Japanese, and growing up, my mom has always called itCai-yen in Chinese. Agar is not jello (gelatin), and although both are gelatinous substances, agar is derived from the cell wall of seaweed, whereas gelatin is made from the collagen usually found in animal bones and skin. Because agar is derived from the cell wall of seaweed, it is rich in a molecule called "polysaccharides". When these molecules are broken down by adding heat and water, the bonds they reform as a "gel" is what gives agar jelly their unique, spongy texture that is best described as having a "bouncier" texture than jello.
Agar comes in two forms: You can buy it in a dried, clear strip form or in a pulverized powder form. I personally prefer to use the strip form as it looks more natural and less processed. The strip forms are widely available in a normal grocer or health food stores- you just have to look hard for it. I must admit in its raw form it doesn't look very appetizing, but if you can get past the initial judgement, you are in for a fun treat!
Ingredients for the Jelly:
1 bag containing 2 strips of Agar strips (0.5 Oz or 14 grams in total)
1 cup of sugar (You can choose to reduce or add more sugar to taste.)
1/2 cup canned coconut milk
5 and a 1/2 cups of water for cooking (Additional for soaking the agar strips)
A pinch of salt
Red food coloring (Optional)
Method for the Jelly:
1.Break the strips of agar agar into half. Put it into a pot. Fill the pot with water, until the strips are completely submerged.
2. Soak in water for approximately 30 minutes.
3. After soaking, drain the water, and squeeze out the excess water in the agar strips. Fill the pot with 5- 1/2 cups of water and bring it to a boil until the agar strips have completely melted and there are no more lumps left. Add sugar to the mixture and taste sweetness level. Adjust for personal taste preference. Turn the heat off the pot.
4. Scoop out 1-1/2 cup of molten agar from the pot and transfer it to a bowl. Add the 1/2 cup of coconut milk. Mix completely and then add a pinch of salt. Add a few drops of red food coloring to color this coconut milk layer and mix until completely even.
5. Next, using a rounded tablespoon, divide the coconut-agar mixture into the molds. Add 2 tablespoons of this mixture to each mold. After dividing, transfer the cups to the refrigerator and refrigerate for 3-5 minutes, until semi-firm.
6. The coconut layer should be semi-firm. Next, using a toothpick or a bamboo skewer, lightly scratch the surface of this layer. This will ensure that the clear layer will be "bonded" tightly to this first layer, and the jelly will unmold as one piece.
7. To the remaining agar gel in the pot, add a few drop of red food coloring. (If a thin film has formed, turn the heat back on medium and gently heat the mixture until it is molten again). Stir to combine. Add this remaining agar to the rest of the mold and fill up to the brim. You should have enough to fill 12 standard muffin shaped molds. Refrigerate until the jelly is set and firm.
8. The jelly will unmold easily. Simply use a bamboo skewer to trace around the pan. As you can see in picture 8, the jelly should just lift out. Tip the mold over to unmold.
9. Serve chilled as individual portions, or:
10. Plate on a cake stand. It should be noted that unlike jello, agar remains solid at room temperature, so there are no dangers of it melting at room temperature once molded. The presentation is safe from the hot summer sun!
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