Agar-Agar: The Plant-Based Gelatin

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.

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.

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.

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.

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.