Agar - Agar powder

The name agar-agar comes from Malay and means `gelling food made from algae.` It is a gelling agent like gelatin, but has a higher gelling power and is purely plant-based. Agar-agar is made from red algae native to the Pacific coast of Asia. Dosage: One slightly heaped teaspoon of agar-agar for 750 ml of liquid or fruit puree. To achieve full gelling power, the powder should be mixed into a portion of the liquid to be gelled. Bring the remainder of the liquid to a boil, stir in the agar-agar, and cook for 1-2 minutes while stirring. Foods prepared with agar-agar only set upon cooling.