can I use equal or sweetnlow or splenda instead of sugar?
I make the agar agar beside sugar and coconut milk. but want to cut down the calories.
Answers:
Hi There,
I like to include natural fruits to agar-agar. Fruits resembling mango, papaya, rambutans, pineapple are a few that you can add. Usually i use it minus any sugar. The natural fibre and sugar in the fresh fruits will be better afterwards processed sugar.
Place the fruits when the agar agar is almost cool and begin to become inflexible.
Now i am revealing a no longer secret recipe for agar-agar. I dont know if it will downsize the calories but my agar-agar taste better. I use coarse sugar cane liquid. Add it in place of marine and sugar. If done right on a slow fire, you agar-agar will have a nice green tint and tase wonderful beside cane sugar aroma.
Good luck
Try Agave Nectar. Avoid the poisons surrounded by chemical sweetners.
I'm a little confused here. Agar is a inborn thickener made from seaweed. One would use it 1-for-1 in place of gelatin (except is a fining agent).
If you want to keep hold of the coconut ,ilk from separating from the agar, warm it it up, I used to take home a dish when working in a hotel within Singapore, with Durian pulp and mangostein fruit.
I be a chef in Canada for 20 years and worked within Singapore and Jamaica over my career, by putting the instigate can in a pot of hot, but not boiling marine, softening the agar in melt water, using the sweetener of your choice (my favorite is Jaggery a palm sugar from India), I approaching Splenda, make sure it is a short time ago warm back mixing the two together.
They separate because of the density of the fat contained by the coconut milk, try a light group, it has smaller amount fat within it, I have used it within cooking in both Singapore and Jamaica.
When you boil coconut milk the butter and solids separate in to 2 different stages, a thickener close to cornstarch helps for savoury dishes, tapioca is fine for sweets and confections, I love the Filipino rice candy made next to sweet rice and coconut milk it is almost like the milk fudges from India.
I agree near John O, I am confused too. Agar Agar is gelatin made from seaweed. In Indonesia it is sold in 10" bar and it is used in puddings similar to gelatin.
u can but it depends how many u craving to put inside coz it isnt nice if it's tasteless. i love agar-agar too.
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I make the agar agar beside sugar and coconut milk. but want to cut down the calories.
Answers:
Hi There,
I like to include natural fruits to agar-agar. Fruits resembling mango, papaya, rambutans, pineapple are a few that you can add. Usually i use it minus any sugar. The natural fibre and sugar in the fresh fruits will be better afterwards processed sugar.
Place the fruits when the agar agar is almost cool and begin to become inflexible.
Now i am revealing a no longer secret recipe for agar-agar. I dont know if it will downsize the calories but my agar-agar taste better. I use coarse sugar cane liquid. Add it in place of marine and sugar. If done right on a slow fire, you agar-agar will have a nice green tint and tase wonderful beside cane sugar aroma.
Good luck
Try Agave Nectar. Avoid the poisons surrounded by chemical sweetners.
I'm a little confused here. Agar is a inborn thickener made from seaweed. One would use it 1-for-1 in place of gelatin (except is a fining agent).
If you want to keep hold of the coconut ,ilk from separating from the agar, warm it it up, I used to take home a dish when working in a hotel within Singapore, with Durian pulp and mangostein fruit.
I be a chef in Canada for 20 years and worked within Singapore and Jamaica over my career, by putting the instigate can in a pot of hot, but not boiling marine, softening the agar in melt water, using the sweetener of your choice (my favorite is Jaggery a palm sugar from India), I approaching Splenda, make sure it is a short time ago warm back mixing the two together.
They separate because of the density of the fat contained by the coconut milk, try a light group, it has smaller amount fat within it, I have used it within cooking in both Singapore and Jamaica.
When you boil coconut milk the butter and solids separate in to 2 different stages, a thickener close to cornstarch helps for savoury dishes, tapioca is fine for sweets and confections, I love the Filipino rice candy made next to sweet rice and coconut milk it is almost like the milk fudges from India.
I agree near John O, I am confused too. Agar Agar is gelatin made from seaweed. In Indonesia it is sold in 10" bar and it is used in puddings similar to gelatin.
u can but it depends how many u craving to put inside coz it isnt nice if it's tasteless. i love agar-agar too.
More Questions & Answers...