This Mango Sago Agar-agar Jelly Pudding is not too sweet, refreshing and goes really well with the fresh sweet mangoes. It has a unique texture that falls somewhere between jelly and pudding (light and not too creamy). In this recipe, I combined milk and coconut milk to achieve a balanced flavor. I can’t get enough of it, do try it!
WHY YOU WILL LOVE THIS
Light Pudding Pairs well with Sweet Mangoes, Texture is light and not too creamy.
I combined coconut milk and milk ( you can substitute with other types of milk) . I find that milk and coconut milk blends very well and the combination goes very well with mangoes. The texture is not too creamy, so you can definitely eat quite a few pieces at one go!
EXPLANATION OF KEY INGREDIENTS
Recommend to choose ripe sweet mangoes. If you find that the mangoes slightly sour, you can add more sugar to the pudding.
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.
Coconut milk goes very well with milk and helps to balance the taste of milk. But feel free to use other types of milk.
IMPORTANT COOKING TIPS
Mix the agar-agar powder, caster sugar and liquid well
Mix well so that the agar-agar powder don’t clump up while cooking.
Do not boil the coconut milk
After adding the coconut milk, just heat it up until it is steaming. If you boil it, the texture of the pudding might not be smooth
Remove air bubbles from the liquid
After boiling the jelly liquid, remove air bubbles so that you don’t see holes in the pudding.
Don’t leave the layer to set for too long before pouring in the next layer
When the first layer is almost set (i.e you can feel a thick film at the top part of the jelly liquid) pour the next layer. If you wait until it sets for too long, the two layers might not gel well.
FREQUENTLY ASKED QUESTIONS
What is Agar-agar?
Agar-agar is extracted from seaweed and is plant-based. It works like gelatin and is often used to make jelly, especially in Asia. Being plant based, it has become very popular amongst vegetarians or vegans as a substitute for gelatin. It is odorless and does not contribute much taste to the jelly, perhaps just a slight hint of fragrance.
Agar-agar comes in powder form or strips. You can substitute agar-agar powder with agar-agar strips if preferred.
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?
Not enough agar-agar powder used. 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.
Agar-agar starts to activate its gelling properties when the liquid is heated above 80-90°C. So it is necessary to make sure the liquid is cooked until it is boiling. Then leave to cool to room temperature. It will start to solidify below 40°C.
What is the texture of agar-agar?
Agar-agar texture is more stiff compared to gelatin. Hence it is not so jiggly and springy.
Can I use Konnyaku Jelly?
Yes you can but you might need to adjust liquid to powder ratio. For the agar-agar powder I use, the ratio is 1000 ml liquid to 10 grams of agar-agar powder.
Can I use gelatin?
The method for gelatin is not the same for agar-agar. If you want to use gelatin, you can follow the design of the jelly but you have to use the method for gelatin.
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 small portion of the liquid 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), pour into the existing jelly liquid and heat up the liquid again. Redo the test and once you are happy with the texture, pour into the mould
Vice versa, if you find the texture of the jelly is too stiff/hard, add more water into the existing jelly liquid and heat up the liquid again. Redo the test and once you are happy with the texture, pour into the mould
Step 2 – If you have already poured into the mold and eventually find out that it did not set. Don’t throw it away! You can always fix it. Just simply place the liquid into a pot, add jelly powder, mix well and reheat again. Then repeat the above step 1 to test the jelly.
HOW TO STORE AND ENJOY ?
They can be stored in the fridge for 2-3 days. They are best enjoyed cold.
BUY INGREDIENTS HERE (AFFILIATE):
❤ Disclaimer: Some of the links are affiliate links and I receive a small commission with each sale at no extra cost to you. These links are a guide or a substitute to the products used in the video and I personally may not have bought from these sellers. Thanks so much for the support.
- 2 mangoes 800-1000 grams
- 75 grams sago
- 10 grams agar-agar powder
- 400 ml coconut milk
- 400 ml milk
- 200 ml water, room temperature
- 60 ml evaporated milk (optional)
- 165-190 grams sugar, adjust based on sweetness of mangoes and to taste
- Pinch of salt
- 2-3 pandan leaves
- 400 毫升 椰奶
- 400 毫升 牛奶
- 60 毫升淡奶（可选）
- 165-190克糖, 根据芒果的甜度和自己的味道调整
- Place 75 grams sago into a pot of boiling water. Cook on medium heat for 15 minutes. Cover and let it sit for 10 minutes until the sago becomes translucent. Rinse off with cold water to stop the cooking process. Then, strain off any excess water.
- Then, prepare mangoes by cutting into cubes
- In a pot, add 200 ml water (room temperature), 400 ml milk, 60 ml evaporated milk, 165-190 grams sugar, (adjust based on sweetness of mangoes and to taste) and 10 grams agar-agar powder. Mix well so that there will be no clumps while cooking. Then add 2-3 pandan leaves. Cook on low heat until it boils. Stir often, especially at the beginning, so that there are no clumps formed. Then add 400 ml coconut milk and a pinch of salt. Mix well. Cook on lowest heat until it starts steaming, then off the stove. Remove pandan leaves. Remove air bubbles
- Measure 300 ml jelly liquid. (Cover the remaining jelly liquid to keep it warm so that it does not solidify, if it does solidify,reheat it until it starts to steam again). Pour into a mould. Add 1/3 portion of sago. Add 1/3 portion of mangoes. Remove air bubbles, if any. Allow to cool until it’s almost set. Once the first layer is almost set (there will be a thick film formed at the top of the jelly liquid), repeat pouring the next layer. Then repeat again.
- Chill in the fridge for 2-3 hours. Unmould and serve cold.