This Agar-agar Grass Jelly Pudding is so refreshing and easy to make.
Grass Jelly is a herbal jelly made from a plant known as Chinese Mesona. In East and South East Asia, it is often it is paired with chilled sweets drinks and desserts. Grass Jelly has a slightly bitter taste and the texture is like firm, crunchy jello. The hint of bitterness from the grass jelly balances very well with sweet soya milk agar-agar pudding .
- Mix the agar-agar powder, sugar and water well before cooking to prevent the jelly from forming clumps while cooking.
- While cooking, mix often so that the jelly powder does not clumping.
- Before pouring in the next layer of agar-agar liquid, make sure the first layer do NOT completely set. That is firm. If it sets, the next layer will not gel well.
- When pouring in the next layer, pour gently at the corner, side so that the it doesn’t pierce through the next layer.
FREQUENTLY ASKED QUESTIONS
What is Agar-agar?
Agar-agar is extracted from seaweed. It is plant based, hence, it is used by vegetarians or vegans as a substitute for gelatin. Agar-agar is widely available in Asia.
My jelly texture is too soft/firm, can I change the texture?
Yes, you can. The texture of the jelly is based on the ratio of water/liquid to agar-agar powder. So if you prefer softer texture, reduce the jelly powder or vice versa.
Why does my jelly not set?
Different brand of jelly powder have different liquid to agar-agar powder ratio. Generally the ratio is 1g powder = 100ml liquid but may differ from brand to brand.
What is the texture of agar-agar?
Agar-agar texture is more firm compared to gelatin. Hence it is not so jiggly and springy.
Troubleshooting – My jelly did not set, what can I do about it?
Step 1 – If it is your first time trying the recipe there is a test you can do. Before pouring into the mold, just scoop up a very little portion into a small saucer. Place it into the fridge to set. It should take about less than 5 minutes. Check the texture of the jelly. If you are happy with it, the proceed to pour into the mold. If it did not set, add more jelly powder (before adding the powder, dilute it in some room temperature water first) and heat up the liquid again. If the texture is too stiff/hard, add more water and heat up the liquid again.
Step 2 – If you have already poured into the mold and eventually find out that it did not set, you can add jelly powder, mix well and reheat again. Then repeat the above step 1 to test the jelly.
- 200 grams grass jelly (unsweetened) 凉粉，无糖 200克
- 10 grams agar-agar powder 燕菜粉 10克
- 100 grams white sugar 白糖 100克
- 100 grams brown sugar 红糖 100克
- 300 ml water, room temperature 水，室温度 300毫升
- 800 ml soya milk (unsweetened) 豆浆， 无糖 800毫升
- 3-4 pandan leaves 香兰叶 2-4片
- Cut the grass jelly into desired shapes and sizes
- In a pot add the agar-agar powder, sugar, water, pandan leaves. Mix well. In low heat, bring to a boil. Mix occasionally to avoid any lumps.
- Reduce to lowest heat, add soya milk. Mix on low heat until you the big transparent pieces are less visible.
- Remove pandan leaves. Pour into mold.
- Let it cool down slightly until it starts to thicken. Then add the grass jelly. If you add the grass jelly when it is hot, the grass jelly will stain the white pudding. Gently distribute the grass jelly. If not gentle, there will be a lot of bubbles.
- Chill in the fridge. Serve cold.
- Mix the agar-agar powder, sugar and water well before cooking to avoid lumps from forming.
- While cooking, mix occasionally to avoid lumps from forming.
- Before adding the grass jelly, wait for the soya milk pudding cool down slightly until it starts to thicken. If you add the grass jelly when it is hot, the grass jelly will stain the white pudding.
- Gently distribute the grass jelly. If not gentle, there will be a lot of bubbles.