Gula Melaka Sago Agar-agar Jelly | Agar agar Recipes | Sago & Jelly Desserts | 马六甲西米燕菜糕食谱, 燕菜糕食谱

Sago and Jelly, and interesting pair – Sago is used a lot in Asian cooking like Bubur Cha cha, Kuih etc. So I wanted to experiment sago with agar-agar jelly. And not to my surprise, the chewy springy sago goes very well with soft smooth jelly.

This recipe inspired by Gula Melaka Sago dessert – the flavours of this recipe is inspired by Gula Melaka Sago dessert. Gula Melaka Sago is a classic Malaysian dessert. It is a Sago Pudding enjoyed with Gula Melaka syrup and coconut milk. If you like sago, gula melaka and jelly, do give this dessert a try!

EXPLANATION OF KEY INGREDIENTS

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.

Sago

Sago is a starch extracted from various types of palm trees. It is commonly used in Asian desserts. The sago are shaped like pearls and after cooking, it becomes translucent and chewy. While it does not have much taste on its own, it is beloved for its chewy and springy texture.

Gula Melaka

Gula Melaka is a type of palm sugar made from the the sap of the flower bus of coconut palm trees. This sugar is very popular in Asia and used in a lot of signature desserts in such as Bubur Cha cha, Cendol, Gula Melaka Sago etc. It is typically sold in a solid block form. When melted, Gula Melaka turns into a thick syrup-like consistency with a distinctive fragrant caramelised sugar flavour.

IMPORTANT COOKING TIPS

• Agar-agar needs to be added to cold/room temperature liquid so that it does not clump up when cooking.
• Mix the agar-agar powder, caster sugar and liquid well so that the jelly powder don’t clump up.
• Cook the jelly mixture on low heat and mix often especially at the beginning while cooking so that the jelly powder does not clump up when cooking
• The jelly liquid needs to be cooked to boiling point to activate the gelling properties
• Remove air bubbles from the liquid to get a smooth jelly texture
• When cooking the sago, don’t have to cook until it becomes totally translucent. After removing from the hot water, the sago will continue to cook with the residual heat. You can remove from the hot water when it is almost fully translucent. A few specks of white in the middle of the sago is fine. It you let it cook until it is fully translucent, the texture of the sago may be too soft.

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.

HOW TO STORE ?

Unmould just before serving as the jelly tend to release water after unmoulding. They can be stored in the fridge for 2-3 days. They are enjoyed cold.

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.