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    Home » Ingredient Guides

    Agar-Agar: The Plant-Based Gelatin

    Published: Sep 14, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    Agar-Agar, or gulaman, is a plant-based gelatin made from seaweed. It is a key ingredient in Filipino desserts and beverages. Let's explore what it tastes like, where it comes from, the different kinds you can buy, and some cool recipes you can try at home!

    Multi-colored agar agar (gulaman) cubes
    Jump to:
    • What is agar-agar?
    • What does agar-agar taste like?
    • Is gulaman the same as gelatin?
    • Health benefits
    • Varieties
    • How to buy and store
    • How to prepare
    • Filipino recipes with agar-agar
    • Other ingredient guides you may like
    • 📖 Recipe
    • 💬 Comments

    What is agar-agar?

    Agar-agar, or gulaman in Filipino, is a plant-based jelly-like substance made from red algae. It is odorless and tasteless, forming a firm gel that remains stable at room temperature.

    As a vegetarian or vegan alternative to gelatin, it plays a crucial role in Asian desserts and beverages. It's also used as a thickening agent for soups, ice cream, and fruit preserves.

    In scientific contexts, it is often called "agar" and serves multiple purposes across various fields. In addition to its role in cooking, it is used in microbiological research as a growth medium.

    It has a range of purposes, acting not only as a laxative and an appetite suppressant but also as a sizing agent for paper and fabrics and as a clarifying agent in brewing. Its strong gelling properties contribute to its high versatility.

    Agar Agar powder in a spoon.
    Agar-Agar Powder

    What does agar-agar taste like?

    Agar-agar is essentially tasteless and odorless, allowing it to easily take on the flavors of the ingredients it's paired with. Its standout feature is its unique, jelly-like texture, which remains firm even at room temperature.

    In Filipino desserts and drinks, its taste comes to life when mixed with flavored syrups, fruit juices, or herbal teas.

    Is gulaman the same as gelatin?

    Gulaman and gelatin, while serving similar purposes, are inherently different. Gulaman or agar-agar is a plant-based substance from seaweed, a vegan alternative to gelatin.

    Generally, gulaman sets quickly and stays solid at room temperature, requiring no refrigeration. It sets into a firmer and slightly brittle texture, which can crumble depending on the brand or type.

    Gelatin is animal-based, sourced from collagen in boiled bones, skins, and tendons. It sets into a softer, more elastic texture and generally requires refrigeration to solidify. Gelatin has a smoother and more delicate texture, which can melt or soften in warm conditions.

    Health benefits

    Agar-agar is a low-calorie, sugar-free, and fat-free ingredient. It's also vegan-friendly and gluten-free. As noted by One Green Planet, it's fiber-rich and may have laxative properties.

    WebMD indicates that some people turn to agar for issues like obesity, diabetes, constipation, and neonatal jaundice. However, solid scientific evidence supporting these uses is lacking.

    As with any food, it's important to consume it in moderation and as part of a balanced diet. Always consult your healthcare provider for personalized medical advice, especially if you have specific health conditions or concerns.

    As with any food, it's important to consume it in moderation and as part of a balanced diet. Always consult your healthcare provider for personalized medical advice, especially if you have specific health conditions or concerns.

    Varieties

    In the culinary world, agar-agar comes in several forms with unique properties, such as bars, powder, strands, and flakes. In the Philippines, it is called "gulaman" and is often available in bars or powdered form. It comes in various colors and can be either flavored or unflavored.

    Gulaman or agar agar bars in different colors.
    Gulaman or Agar-Agar Bars

    Bars may require soaking and extended boiling to dissolve, producing a firmer texture. The powdered version dissolves more quickly and allows for easier measurement, making it more convenient for recipes requiring precise ratios.

    Each brand varies in texture and strength. I prefer the powdered form for its ease of preparation. It also yields a clear, jelly-like texture that doesn't crumble or break easily.

    How to buy and store

    Agar-agar can be purchased from Asian specialty stores, health food shops, and online retailers. In the Philippines, it's often labeled as "gulaman," while in Japan, it is called "kanten."

    Select from a variety of forms—bars, powder, strands, or flakes—to suit your culinary needs. Check the label for specific guidelines or preparation instructions.

    Generally, agar-agar needs to be boiled to dissolve completely, and certain forms may require pre-soaking. For powdered varieties, initial dissolving in cold water is recommended.

    Store it in a cool, dry place to prevent moisture absorption. When properly stored, it can last for a few years; however, always check the expiration date before use.

    Powdered gulaman or agar agar in original packaging.
    Powdered Gulaman or Agar-Agar

    How to prepare

    Using gulaman powder

    Step 1: Dissolve the powdered gulaman in cold water or another liquid (like fruit juice), following the ratio specified on the package. Use less liquid for a firmer texture.

    Step 2: Bring the mixture to a boil over medium-high heat, stirring constantly until fully dissolved. You can add flavor enhancers like pandan leaves or vanilla extract if using unflavored gulaman. Add sugar, if necessary.

    Dissolving agar agar or gulaman powder in water and boiling the mixture.

    Step 3: Strain the mixture into a mold to remove any undissolved particles.

    Step 4: Allow it to set at room temperature or in the refrigerator before cutting into pieces and serving.

    Straining the gulaman made from powder into the mold.

    Though agar-agar or gulaman remains solid at room temperature, storing it in the refrigerator in an airtight container will keep it fresher and more enjoyable for a longer period.

    Red gulaman or agar agar cubes

    Using gulaman bar

    Step 1: Tear or cut the bar into smaller pieces so they dissolve faster.

    Step 2: Add enough water or another liquid to submerge the gulaman. Refer to the package instructions for the specific amount of water recommended.

    Tearing the agar agar or gulaman bar into small pieces.

    Step 3: Soak the gulaman for about 30 minutes to rehydrate and soften it. Note that some brands may not require pre-soaking; check the packaging for specific instructions.

    Step 4: Heat the mixture to a boil over medium-high heat, stirring until dissolved. If using unflavored gulaman, add flavorings like pandan or vanilla and sweeten as needed.

    Soaking the gulaman pieces in water then boiling it with sugar.

    Step 5: Strain the mixture to filter any undissolved particles.

    Step 6: Let the mixture solidify at room temperature or place it in the refrigerator to speed up the process. Once it's set, release or slice the gulaman into your preferred shapes.

    Straining the gulaman made from bar into the mold.

    Stored in an airtight container, the prepared gulaman will stay fresh for up to a week in the refrigerator.

    Green gulaman cubes.

    Filipino recipes with agar-agar

    Although delicious on its own, agar-agar plays a key role in various Filipino desserts and beverages:

    • Cathedral Window Gelatin: A multicolored jelly dessert that resembles stained glass windows, often served during the holidays. Both gelatin and gulaman can be used to create this eye-catching treat.
    • Mango Gulaman: A refreshing dessert made with ripe mangoes and gelatin or gulaman.
    • Halo-Halo: A shaved ice dessert with Ube Halaya, gulaman, sago, sweet corn, sweetened beans, and fruits (jackfruit, macapuno, mangoes, or saba bananas). It is topped with pinipig (pounded young rice), ice cream like Ube Ice Cream and Mango Ice Cream, Leche Flan, and evaporated milk.
    • Buko Pandan Salad: A creamy dessert made with buko (young coconut), pandan-infused agar-agar, sago, and sometimes nata de coco.
    • Samalamig or Palamig: A collective term for sweet beverages or iced drinks made with fruit juices and ingredients like gulaman, sago or tapioca pearls, nata de coco, coconut strips, and bits of fruit.
    • Sago at Gulaman: A refreshing iced drink made with sago pearls, gulaman, and grass jelly with brown sugar syrup.
    • Coffee Jelly: A jiggly, caffeine-infused dessert where coffee-flavored agar-agar or gelatin cubes float in a creamy milk base.
    • Almond jelly: A smooth, translucent dessert made with agar-agar and flavored with almond extract, often served chilled and sometimes accompanied by fruit.

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    📖 Recipe

    Red Orange Green Gulaman (Agar Agar)

    How to Prepare Agar-Agar

    Learn how to make agar-agar using bar and powder variations.
    5 from 1 vote
    Print Pin Rate
    Course: Ingredient
    Cuisine: Asian, Filipino
    Diet: Gluten Free
    Prep Time: 5 minutes minutes
    Soaking and Setting: 1 hour hour
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 4
    Calories: 1kcal
    Author: Nora Rey
    Cost: $2-$4

    Equipment

    • Saucepan
    • Strainer
    • Mold

    Ingredients

    • 1 packet gulaman powder or bar

    Instructions

    USING GULAMAN POWDER

    • Dissolve the powdered gulaman in cold water or another liquid (like fruit juice), following the ratio specified on the package. Use less liquid for a firmer texture.
    • Bring the mixture to a boil over medium-high heat, stirring constantly until fully dissolved. You can add flavor enhancers like pandan leaves or vanilla extract if using unflavored gulaman. Add sugar, if necessary
    • Strain the mixture into a mold to remove any undissolved particles.
    • Allow it to set at room temperature or in the refrigerator before cutting into pieces and serving.

    USING GULAMAN BAR

    • Tear or cut the bar into smaller pieces so they dissolve faster.
    • Add enough water or another liquid to submerge the gulaman. Refer to the package instructions for the specific amount of water recommended.
    • Soak the gulaman for about 30 minutes to rehydrate and soften it. Note that some brands may not require pre-soaking; check the packaging for specific instructions.
    • Heat the mixture to a boil over medium-high heat, stirring until dissolved. If using unflavored gulaman, add flavorings like pandan or vanilla and sweeten as needed.
    • Strain the mixture to filter any undissolved particles.
    • Let the mixture solidify at room temperature or place it in the refrigerator to speed up the process. Once it's set, release or slice the gulaman into your preferred shapes.

    Nutrition

    Calories: 1kcalCarbohydrates: 0.2gProtein: 0.01gSodium: 0.3mgPotassium: 3mgFiber: 0.02gSugar: 0.01gCalcium: 2mgIron: 0.1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Comments

    1. Natalie M.

      September 25, 2023 at 1:45 am

      5 stars
      I remember using these gulaman bars when I was a kid. It’s one of the first things I learned making. I would sometimes play around with the liquids to add different flavors.

      Reply
      • Nora Rey

        September 26, 2023 at 5:53 pm

        Oh, that’s so sweet! It sounds like you had a lot of fun experimenting with gulaman bars as a kid. It’s always interesting to see how different liquids change the flavor! It must bring back lots of happy memories!

        Reply
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