One of the things I love doing in the kitchen is experiment. To make agar agar dessert, the liquid is usually poured into pretty moulds or containers and cut into rectangular shapes. Not having any agar agar moulds. I rummaged through my kitchen ware and poured them in small bowl-like containers and the holder of popsicles. At that moment, what ran through my mind was the shapes looks pretty enough. It was only when I unmould them that I realised they would make a pretty flower design. The magenta agar agar makes it just in time for Chinese New Year and Valentine’s Day. If you have never tried red dragon fruit, get a hold of one immediately. They are sweet and more flavourful than the white variety, which are pretty tasteless to me. I’ve recently come to know there’s yellow variety too, but I haven’t seen them here. Agar agar is one of the go-to Malaysian desserts, just boil and chill. What could be easier than that? Everybody loves them, especially on a hot sunny day. Agar agar (a plant based like gelatine) basically has no taste. Flavour it with favourite fruits, coconut milk like Pandan Agar Agar, chocolate, green tea, red bean. Oh the combination possibilities are endless. Imagine lycee with rasperberries… rosewater with pomegranates… Go on, give agar agar a try.
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Dragon Fruit Jellies with Agar Agar
- Total Time: 25 minutes
- Yield: Serves 6
- Diet: Vegan
Description
Vibrant, gelatin-free jellies made with dragon fruit and agar agar. A refreshing and naturally sweet vegan dessert.
Ingredients
- 6 cups (1.5 L) Water
- 2 tbsp (15 g) Agar Agar Powder or 20g Agar Agar Strips
- 7 oz (200 g) Raw Honey (or sweetener of choice)
- 1 cups (237 ml) Dragon Fruit puree
- 3 Pandan Leaves - tied into a knot (Optional)
Instructions
- Add agar agar powder with 1 cup (250ml) water in a medium pot, stir well until well mixed. Add the remaining water and pandan leaves and bring to a boil. Ensure the powder has fully dissolved. Turn off the heat and remove the pandan leaves.
- Add the remaining ingredients and mix well.
- Pour into a mold or a 20cm x 20cm tray. Once cooled, chill in the refrigerator for 30 minutes.
- To release from the mold, use a butter knife to run around the edges and gently squeeze the mold to release the agar agar. For the agar in containers, use a butter knife to cut into square or rectangular shapes.
Notes
- For a smoother jelly, strain the dragon fruit puree before adding it to the agar agar mixture.
- Adjust the amount of honey to your preferred sweetness level. Maple syrup or agave nectar can be substituted.
- Store the jellies in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 25
- Sodium: 10
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 35
- Fiber: 2
- Protein: 1
Frequently Asked Questions
What is agar agar and how is it different from gelatin?
Agar agar is a plant-based gelling agent made from seaweed, making it suitable for vegan recipes. Unlike gelatin, it sets firmer and at room temperature, and it requires boiling to activate rather than just dissolving in warm liquid. 
How much agar agar should I use for dragon fruit jellies?
A typical ratio is about one teaspoon of agar agar powder per two cups of liquid for a firm jelly. If you want a softer texture, use slightly less. Always dissolve it in the liquid while heating and bring it to a full boil.
Can I use frozen dragon fruit for this recipe?
Yes, frozen dragon fruit works. Thaw it first and drain off any excess liquid before blending or juicing it so the jelly sets at the right consistency rather than coming out too loose.
Set up perfectly, I can’t wait to use this with other fruit!
This tasted slightly like honey, but mostly like nothing. Pretty color, though.
I like it..it is simple for beginner like me just started to learn cooking.