Agar Agar Jelly Food

SWEET POTATO JELLY (AGAR)

Sweet Potato Jelly (agar) image

This is a different way to cook sweet potatoes. It's a refreshing dessert. A perfect finish to an Asian meal, especially after heavy stuff like curry. It's served cold, so it's great for summer too. And you can use up those leftover cooked sweet potatoes. Agar-agar powder can be found in Asian groceries store/market. I prefer making jelly-type desserts using agar rather than gelatin because of the IMHO, better texture. To make an impressive dessert, you can set the jelly in a pretty mold or cut it into cute little shapes using cookie cutters (I usually use metal ones). Adapted from Amy Beh's recipe. Cooking time = chilling time (approximation).

Provided by WaterMelon

Categories Dessert

Time 3h

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

200 g sweet potatoes, diced (I use the orange type)
200 ml low-fat coconut milk
20 g agar-agar, powder
100 g sugar
750 ml water
1 pinch salt
2 screwpine leaves, knotted (pandan) or 1/2 teaspoon pandan extract

Steps:

Steam sweet potatoes until soft.
Combine the sweet potatoes and coconut milk in a blender.
Strain mixture through a fine sieve.
Combine agar-agar powder, sugar, water and pandan leaves in a saucepan and bring to a boil until agar-agar dissolves.
Stir in pureed sweet potato and coconut mixture and simmer over low heat.
Add a pinch of salt and pour the jelly mixture into a wet tray or mold.
Leave aside at room temperature to set, then chill well before cutting into desired shapes.

Nutrition Facts : Calories 55.9, Sodium 28, Carbohydrate 14, Fiber 0.6, Sugar 10.8, Protein 0.3

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