can I use equal or sweetnlow or splenda instead of sugar?
I make the agar agar with sugar and coconut milk. but want to cut down the calories.
A thickner yes,but you can make it as a dessert, using sugar , water and coconut milk, agar agar comes in differentg colors(no taste diff) when you add the coconut milk it will rise to the top as it cools, it's yummy you can also mold it or use a rectalgle pan and slice it.
- Tuesday HLv 41 decade agoFavorite Answer
I like to add natural fruits to agar-agar. Fruits like mango, papaya, rambutans, pineapple are a few that you can add. Usually i use it without any sugar. The natural fibres and sugar in the fresh fruits will be better then processed sugar.
Place the fruits when the agar agar is almost cool and begin to harden.
Now i am revealing a no longer secret recipe for agar-agar. I dont know if it will reduce the calories but my agar-agar taste better. I use raw sugar cane juice. Add it in place of water and sugar. If done right on a slow fire, you agar-agar will have a nice green tint and tase wonderful with cane sugar aroma.
- Anonymous4 years ago
Ingredients: 4 teaspoons agar-agar, powder or 4 tablespoons agar-agar flakes 2 (14 ounce) cans coconut milk 2 cups water 1 teaspoon vanilla 1/2 cup sugar method: 1 Bring water to a boil. 2 Mix agar agar with cold water before adding to boiling water. 3 Mix agar agar solution in boiling water. 4 Let cook for 5 minutes. 5 Add sugar and cook till dissolved. 6 Add coconut milk and vanilla. 7 Cook 5 minutes. 8 Pour in dish and cool in refrigerator. 9 It will form two layer( a clear layer and a white layer).
- The Unknown ChefLv 71 decade ago
If you want to keep the coconut ,ilk from separating from the agar, warm it it up, I used to make a dish when working in a hotel in Singapore, with Durian pulp and mangostein fruit.
I was a chef in Canada for 20 years and worked in Singapore and Jamaica over my career, by putting the open can in a pot of hot, but not boiling water, softening the agar in warm water, using the sweetener of your choice (my favorite is Jaggery a palm sugar from India), I like Splenda, make sure it is just warm before mixing the two together.
They separate because of the density of the fat in the coconut milk, try a light variety, it has less fat in it, I have used it in cooking in both Singapore and Jamaica.
When you boil coconut milk the fat and solids separate in to 2 different stages, a thickener like cornstarch helps for savoury dishes, tapioca is fine for sweets and confections, I love the Filipino rice candy made with sweet rice and coconut milk it is almost like the milk fudges from India.
- John OLv 41 decade ago
I'm a little confused here. Agar is a natural thickener made from seaweed. One would use it 1-for-1 in place of gelatin (except is a fining agent).
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- 1 decade ago
I agree with John O, I am confused too. Agar Agar is gelatin made from seaweed. In Indonesia it is sold in 10" bars and it is used in puddings like gelatin.
- Beach SaintLv 71 decade ago
Try Agave Nectar. Avoid the poisons in chemical sweetners.
- Say what?Lv 61 decade ago
u can but it depends how many u wish to put inside coz it isnt nice if it's tasteless. i love agar-agar too.