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Agar Agar sticks 0.7 oz (20g) Not Powder Form

Agar Agar sticks 0.7 oz (20g) Not Powder Form

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0.7 Oz. / 20g 2 sticks / 10 g per stick Product of Philippines Two stick will be worked with 8 cups of water. What is Agar (Agar agar)? - Agar-agar is a natural vegetable gelatin counterpart. - White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. - It can be used to make jellies, puddings, and custards. - Agar-agar is approximately 80% fiber. - Its bulk quality is behind one of the latest fad diets in Asia, the kanten (the Japanese word for agar-agar) diet. Once ingested, kanten triples in size and absorbs water. This results in the consumers feeling more full. This diet has recently received some press coverage in the United States as well. - Better than gelatin when used on foods that does not require refrigeration. What can we make? - One use of agar in Japanese cuisine (Wagashi) is anmitsu, a dessert made of small cubes of agar jelly and served in a bowl with various fruits or other ingredients. - It is also the main ingredient in mizu y0kan, a popular Japanese red bean jelly made from agar. - In Philippine cuisine, it is used to make the jelly bars in the various gulaman refreshments or desserts such as sago gulaman, buko pandan, agar flan, halo-halo, and the black and red gulaman used in various fruit salads. - In Vietnamese cuisine, jellies made of flavored layers of agar agar are a popular dessert, and are often made in ornate molds for special occasions. - also used in Indian and Russia cuisine - Another use of agar-agar is in ptich'ye moloko (bird's milk), a rich gellied custard (or soft meringue) used as a cake filling or chocolate-glazed as individual sweets. - Agar-agar may also be used as the gelling agent in gel clarification, a culinary technique used to clarify stocks, sauces, and other liquids.

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0.7 Oz. / 20g 2 sticks / 10 g per stick Product of Philippines Two stick will be worked with 8 cups of water. What is Agar (Agar agar)? - Agar-agar is a natural vegetable gelatin counterpart. - White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. - It can be used to make jellies, puddings, and custards. - Agar-agar is approximately 80% fiber. - Its bulk quality is behind one of the latest fad diets in Asia, the kanten (the Japanese word for agar-agar) diet. Once ingested, kanten triples in size and absorbs water. This results in the consumers feeling more full. This diet has recently received some press coverage in the United States as well. - Better than gelatin when used on foods that does not require refrigeration. What can we make? - One use of agar in Japanese cuisine (Wagashi) is anmitsu, a dessert made of small cubes of agar jelly and served in a bowl with various fruits or other ingredients. - It is also the main ingredient in mizu y0kan, a popular Japanese red bean jelly made from agar. - In Philippine cuisine, it is used to make the jelly bars in the various gulaman refreshments or desserts such as sago gulaman, buko pandan, agar flan, halo-halo, and the black and red gulaman used in various fruit salads. - In Vietnamese cuisine, jellies made of flavored layers of agar agar are a popular dessert, and are often made in ornate molds for special occasions. - also used in Indian and Russia cuisine - Another use of agar-agar is in ptich'ye moloko (bird's milk), a rich gellied custard (or soft meringue) used as a cake filling or chocolate-glazed as individual sweets. - Agar-agar may also be used as the gelling agent in gel clarification, a culinary technique used to clarify stocks, sauces, and other liquids.

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