Coconut Milk Agar-Agar Vegan Pudding
Like all kids, jelly and agar-agar were always my favourites when it comes to pudding. Out of the two, agar-agar is more popular here in Asia, more widely available, as well as much cheaper. It gets better: it's vegan because it's made of seaweed!
I haven't been making this versatile gel-like pudding for a very long time, and I think it's about time I made some again. More importantly, I bought some silicone gingerbread man moulds from Poundworld a few years ago and I really want to get some use out of them 😏
Agar-agar is so versatile you can make it with any flavour: fruity, chocolatey, milky, or just plain sweet ones. What I made today is a common one in Asia, with coconut milk.
1 bag of agar-agar strips (20g)
200ml coconut milk
Brown sugar (I've used about 80g)
4 sprigs of screw pine leaves (pandan leaves), tied into a knot
- Get ready some cake moulds or dessert moulds. As you can see, I've used my gingerbread man silicone moulds 😀
- Rinse the agar-agar strips and set aside. Boil the water with the screw pine leaves in a pan for at least 10 minutes.
- Add in the agar-agar strips, keep stirring till all the strips are dissolved. Turn the heat down to medium-low, then pour in the coconut milk. Stir till well blended.
- I will add in the brown sugar gradually so that I can adjust the taste to how I like it exactly. 80g is just a gauge.
- Slowly pour the agar-agar through a strainer or a small sieve (just to strain away any curd or bits from the coconut milk) into the moulds, leave to cool for about 20-30 minute to set before chilling in the fridge.
- When all set and chilled, just upturn the mould and press at the bottom to push the pudding out.