Agar-Agar (Gulaman)

Agar-Agar (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!

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 (Gulaman)
• 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.

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 serve similar purposes but are fundamentally different. Gulaman, a plant-based substance from seaweed, is a vegan alternative to gelatin. It sets quickly and stays solid at room temperature, requiring no refrigeration.

Gelatin is animal-based, sourced from collagen in boiled bones, skins, and tendons. It generally needs extended refrigeration to set and may soften or melt at higher temperatures.

Health benefits

Agar-agar is generally considered healthy, especially compared to animal-based gelatin. It is low in calories, sugar-free, fat-free, and rich in fiber. Here are some potential health benefits:

• High in Fiber: Rich in soluble fiber, it can aid in digestion and help regulate blood sugar and cholesterol levels.
• Vegan-Friendly: Being plant-based, it's a suitable alternative for vegetarians and vegans who avoid animal-derived gelatin.
• Gluten-Free: It is naturally free of gluten, making it beneficial for those following a gluten-free diet.
• Low in Calories: It is a good option for weight-conscious individuals.
• Mineral Content: It contains small amounts of various minerals such as calcium and iron.
• Potential Laxative Effects: The high fiber content can act as a natural laxative, helping to alleviate constipation.

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.

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.

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.

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.

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.

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.

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.

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.

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

Filipino recipes with Agar-agar (Gulaman)

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 (Purple Yam Jam), 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 Queso 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 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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