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Top 5 dishes made from Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
Top 5 dishes made from Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
1 . Chestnut Agar Jelly
Chestnut Agar Jelly
My favourite Japanese summer dessert called ‘Mizu Yōkan’ is commonly made with smooth Azuki (Red Beans) Paste and Kanten. I often make it using Vegetarian Gelling Powder as Kanten is not easy to find. White Bean Paste and Chestnut Paste can be used instead of Azuki Paste. To make this Chestnut Agar Jelly, I use Bonne Maman Chestnut Cream. It is quick and easy to make, and satisfies my craving for ‘Mizu Yōkan’.
Ingredient
1 cup
Water
1 sachet (8 g)
Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
1 pinch
Salt
Cooking instructions
* Step 1
Combine all ingredients in a saucepan. Use a whisk and blend everything well.
* Step 2
Heat over medium heat and bring to the boil, stirring frequently. Once it started boiling, lower the heat and simmer, stirring, for 1 minute, then remove from heat.
* Step 3
Pour the mixture into a container, cups OR moulds. Be careful as it is hot. You can cool the mixture slightly, but do not leave it for too long because this jelly sets at room temperature.
* Step 4
When cool enough, cover with a lid or plastic wrap, and place in the fridge for a few hours or until completely set. If it is set in a container, cut into a serving size. Enjoy with nice green tea.
Note: if there is a photo you can click to enlarge it
2 . Azuki Agar Jelly
Azuki Agar Jelly
There is a popular summer dessert called ‘Mizu Yōkan’ in Japan. It’s a jelly, commonly made with smooth Azuki (Red Beans) Paste and Kanten. I started making it using Vegetarian Gelling Powder because Kanten is not easy to find. Agar Agar Powder can be used. This is my recipe to make ‘Mizu Yōkan’ from scratch. It’s NOT the authentic traditional method, but it is absolutely easy and good enough for me.
Ingredient
1/2 cup
Dried Azuki Beans (Red Beans)
1/2 cup
Sugar *plus extra
1 pinch
Salt
1 sachet (8 g)
Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
Cooking instructions
* Step 1
Place Dried Azuki Beans in a saucepan and cover with a plenty of water, and cook until the beans are swollen and plump. Darin the water. *Note: This is to remove unpleasant taste from the beans.
* Step 2
Place the beans back into the saucepan, cover with plenty of water again, and cook until the beans are absolutely soft.
* Step 3
Drain most of water but save some, and process, using a hand blender OR food processor, into smooth paste. *Warning: It is very hot, you need extra care not to burn yourself.
* Step 4
Place the paste in a measuring jug and add COLD Water up to 500ml marking. *Note: You can add extra 1-2 tablespoons more Water for softer jelly.
* Step 5
Place the Azuki mixture into a saucepan, add all other ingredients, and use a whisk to blend everything well.
* Step 6
Heat over medium heat and bring to the boil, stirring frequently. Once it started boiling, lower the heat and simmer, stirring, for 1 minute, then remove from heat. *Note: Taste it. You may wish to add extra Sugar and Salt.
* Step 7
Pour the mixture into a container, cups OR moulds. Be careful as it is hot. You can cool the mixture slightly, but do not leave it for too long because this jelly sets at room temperature.
* Step 8
When cool enough, cover with a lid or plastic wrap, and place in the fridge for a few hours or until completely set. If it is set in a container, cut into a serving size. Enjoy with nice green tea.
Note: if there is a photo you can click to enlarge it
3 . Vegetarian Matcha Jelly
Vegetarian Matcha Jelly
To make Vegetarian jelly desserts, ‘Agar Agar’ OR ‘Kanten’ are commonly used. However, 'Agar Agar' and 'Kanten' are not widely available where I live. I use Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder and I am a big fan of the product. It doesn’t have unpleasant smell like Gelatine and it is so easy to use. This is how I make Matcha Jelly.
Ingredient
4 tablespoons
Caster Sugar
2 teaspoons
Matcha Powder
1 sachet (8 g)
Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
450 ml
Hot Water
Cooking instructions
* Step 1
Place Caster Sugar, Matcha Powder and Gelling Powder (OR Agar Agar) in a saucepan, and mix to combine. This will prevent the Matcha Powder and Gelling Powder (OR Agar Agar) from getting lumpy.
* Step 2
Add Hot Water and mix well. *Note: I have tried to make jelly with 400ml and also with 500ml, and I liked the texture of the jelly made with 450ml the best. However, it doesn’t really matter. Less water makes firmer jelly and more water makes softer jelly, only slightly.
* Step 3
Heat over medium heat and bring to the boil, stirring well. Once it started boiling, remove from the heat.
* Step 4
Cool slightly and pour the jelly mixture into the serving glasses. Skim off any surface bubbles if you wish. *Note: This jelly sets at room temperature. DO NOT leave the mixture in the saucepan for too long.
* Step 5
*Note: It is your choice to pour the jelly mixture into a container to set. You can spoon the set jelly to serving glasses or dessert bowls. Today I cut the set jelly into cubes.
* Step 6
When cool enough, place the glasses (OR container) in the fridge and leave to set completely. Enjoy with Cream, Vanilla Ice Cream, Milk, Sweet Azuki Paste, etc.
Note: if there is a photo you can click to enlarge it
4 . Vegetarian Coffee Jelly
Vegetarian Coffee Jelly
I believe the best Vegetarian option to set the jelly desserts is Agar Agar, that has superior texture than Kanten. However, Agar Agar and Kanten are not widely available where I live. I use Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder and I am a big fan of the product. This is how I make my favourite Vegetarian Coffee Jelly using the Vegetarian Gelling Powder.
Ingredient
4 tablespoons
Caster Sugar
1 sachet (8 g)
Queen’s ‘Jel-It-In Vegetarian Gelling Powder’ *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
Cooking instructions
* Step 1
Place Caster Sugar and Gelling Powder (OR Agar Agar) in a saucepan, and mix to combine. This will prevent the Gelling Powder from getting lumpy.
* Step 2
Make good strong coffee. *Note: I have tried to make jelly with 400ml and also with 500ml, and I liked the texture of the jelly made with 450ml the best. However, it doesn’t really matter. Less coffee makes firmer jelly and more coffee makes softer jelly, only slightly.
* Step 3
Add Coffee to the saucepan and mix well. Heat over medium heat and bring to the boil, stirring well. Once it started boiling, remove from the heat.
* Step 4
Cool slightly and pour the jelly mixture into the serving glasses. Skim off any surface bubbles if you wish. *Note: This jelly sets at room temperature. DO NOT leave the mixture in the saucepan for too long.
* Step 5
When cool enough, place the glasses in the fridge and leave to set. Enjoy with Milk OR Cream. *Note: I broke up the jelly for the above photo.
* Step 6
*Note: Gelatine version Coffee Jelly is much easier to make.
Note: if there is a photo you can click to enlarge it
5 . Creamy Agar Milk Jelly & Mango
Creamy Agar Milk Jelly & Mango
I used to make Kanten jelly often, but Kanten is not easy to find. These days I often use Queen’s ‘Jel-It-In Vegetarian Gelling Powder that is Agar. It doesn’t have an unpleasant smell like Gelatine and it sets clean and clear jelly. I like its texture better than Kanten’s.
Ingredient
1-2
Mangos
1 teaspoon
Cointreau *optional
1 sachet (8 g)
Queen’s ‘Jel-It-In Vegetarian Gelling Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
1/3 cup
Caster Sugar
1/2 teaspoon
Vanilla Extract *optional
1/2 cup
Cream *warmed
Cooking instructions
* Step 1
Place Gelling Powder (OR Agar Agar Powder) and Sugar in a saucepan, and mix well. Add Milk and Vanilla, mix well, and then heat over medium heat, stirring well. Once it started boiling, remove from heat. *Note: If you use Agar Agar Powder, use it according to the instruction on the package.
* Step 2
Add warmed Cream, whisking constantly, and mix well.
* Step 3
Place in a container and allow to cool. Chill in the fridge until set completely.
* Step 4
Cut the Milk Jelly into cubes. Cut Mango(s) into similar size cubes and pieces. Sprinkle with Cointreau but it is optional. Combine Jelly and Mango pieces, and serve.
Note: if there is a photo you can click to enlarge it
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