When cooking with agar-agar, precise measurement is critical. If the texture is too crispy, gritty, or waxy, you might be using too much agar. There’s a quick fix! Simply reheat your agar jelly and bring it to a boil. Add more water. Stir constantly. Let it simmer for a few minutes. Voila! Ready for another try!
If the texture is too soft or mushy, you might be using too little agar. Reheat your agar jelly to a boil. In a separate pot, add agar-agar powder in a small amount of cold water and bring it to a boil. Stir both pots constantly. Once they reach a full boil, combine them and let it simmer for a couple minutes over medium heat. Try again!
※ Agar-agar creates a different texture than gelatin. It won’t jiggle like gelatin. It’s firmer and tends to be crumbly.
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