Appon's Thai Food Recipes

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Banana Agar Jelly ( Woon Grury Horm )

banana-agar-jelly.jpg

I wanted to show you some of the properties of agar, so I made this very simple dessert. In Thailand we use agar rather than gelatine. It's very much stiffer than gelatine and made from seaweed, rather than cow, so it's suitable for vegetarians. It sets very very quickly, the moulds you use for agar should withstand hot liquids, since it needs to be poured in hot.

Ingredients
4 Bananas Sliced
5 gms Agar Powder
500 ml Water
100 gms Sugar

Preparation
1. Mix the agar powder with water and heat on the stove.
2. Heat until the powder has dissolved, don't let it boil.
3. Add the sugar and stir until dissolved.
4. Take off the heat. You can leave it a little to cool down, but as soon as you see it thickening, pour it into your jelly mould.
5. Place in the fridge, after 1 hour it should be set firm.

You can see from the photograph it's almost like glass to look at, the texture is firm but not gummy - it breaks and cuts very easily. Tomorrow I will make a more typical Thai recipe with agar.

Comments (2)

Supriya:

Hi there,

I really loved all the stuff you made with agar. They looks so tempting and pleasing and not at all sinful..can indulge as much as I can.
I successfully found agar strips here in India and tried this banana agar recipe. I also added few more fruits. Everything went well. But in the end, I wasnt so successful in getting the stuff out of the bowl in the same way as shown in the picture. Its not so glass like and neat.
Could you hint me on what to do to get such a neat clean glass like thing in the end.

thanks,
Supriya

Appon:

When I make it to the quantities on the packets of Agar in Thailand, it makes a very very stiff jelly, I can just slip a knife down the side, to let air into the mold and it drops straight out. Perhaps the Indian Agar isn't as concentrated and so you might try using more agar for the same amount of water.

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This page contains a single entry from the blog posted on February 8, 2006 11:03 AM.

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