Agar flakes are also known as Agar – Agar, China Grass (India), Kanten (Japan) and Khay – Yen (China), are a gel like substance found in the cell wall of seaweed or, algae. I have also used, a powdery version at work in microbiology labs to grow cultures. I usually buy these from the local Asian grocery store in the form of long, transparent, folded strings, or as powdery flakes. The flakes are easier to measure and work with, in my opinion. My mother used to make these scrumptious puddings when, I was a child with the stringy seaweed version. I have used Turmeric for all its health benefits in this recipe. Other options for flavouring are cardamom, vanilla, coffee, pretty much anything that takes ones fancy!
- Almond Milk – 500 ml
- Xylitol – 200 grams
- Agar Flakes – 2 teaspoons
- Warm Water – 1/2 cup
- Turmeric Powder – 1 teaspoon
- Dissolve the agar flakes in warm water.
- Spray a square cake pan with non stick spray and set aside.
- In a thick bottomed pan bring the almond milk, turmeric powder and Xylitol to a boil.
- Whisk in the dissolved agar flakes – water mixture into the above mix. Simmer gently for 5 – 6 minutes while mixing continuously.
- Pour carefully into the prepared pan and cool.
Refrigerate after an hour, covered with cling film until ready to eat!
This recipe is being sent off to Healthy Vegan Fridays, an awesome link up party that I’ve been following for some time for the plant based goodness!
Please tell me in the comments below, if you have a favourite recipe using agar flakes 😊