Agar-Agar

Store agar-agar powder or flakes in an airtight container in a cool, dry place. It has a very long shelf life.

Agar-agar needs to be boiled to activate its gelling properties. Simmer it in liquid for 1-2 minutes, stirring constantly.

The standard ratio is about 1 teaspoon of agar powder (or 1 tablespoon of flakes) per 1 cup of liquid. Adjust for desired firmness.

Dissolve agar-agar in a small amount of cold liquid first to prevent clumping before adding it to the main mixture.

Agar-agar sets at room temperature and becomes firmer when chilled. It can also melt at higher temperatures than gelatin, so it's best for desserts that won't be exposed to heat.

Fruit purees and juices for jellies and fruit gels

Coconut milk and other plant-based milks for vegan custards and panna cotta

Chocolate and cocoa for vegan mousses and puddings

Herbal teas and infusions for clear jellies

Not boiling the agar-agar sufficiently: This will result in a weak or unset gel.

Using too much agar: This can lead to a brittle or rubbery texture.

Adding agar-agar powder directly to hot liquid: It may clump. Dissolve in cold liquid first or sprinkle over simmering liquid while stirring vigorously.