Our sweet of the week is mitsumame, a Japanese dessert featuring agar (kanten) jelly. You’ll find its silky texture and mild sweetness delights your taste buds. We used caster sugar to make its ...

This week’s water-based agar jelly is a dessert that make the most of Kumamoto’s clear water. It is composed of “iced persimmon” made by freezing sweet persimmon that has fully ripened on ...

Despite its elegant appearance, coffee jelly is surprisingly simple to make ... the same as the seaweed-derived ingredient we ...

Wash, peel and chop fresh fruits into small pieces and arrange them in a cake mold. In a pot, mix 1 cup water, 1 cup juice, ...

Fruit jelly balls are colourful, delicious, and perfect for summer. Here's how you can make them at home using fresh fruits. In a small pan, mix agar-agar with ½ cup water. Let it sit for 5 minutes, ...

We can grow bacteria in an incubator on plates of agar jelly with time, nutrients, and an optimum temperature. These girls at Copthall wanted to investigate the bacteria growing on their possessions.

Why don't more chefs use agar agar as a setting agent? So many cooking programmes have the chefs on tenterhooks because they don't know if their jelly dessert is going to set. If they used agar ...

Soak some chia seeds in water for about 20 minutes or more. Boil rose syrup, agar-agar powder and water in a pan while ...