Coconut, Red bean and Matcha Agar Agar

Let's talk healthy (or heathier) today.

So you've just had dinner...and it is now time of the night when you scour the kitchen for desserts. So what do you find? Ice-cream, chocolate (with sea-salt!), or cakes? No? C'mon, I can't be the only one!

Ever since my recent over-indulgence in Japan, I've been thinking a lot about low fat desserts. Is that even possible?!

Then I magically found agar agar (kanten in Japanese) in my pantry.

You know what's so lovely about this stuff?

It is made of approximately 80% fibre and as you digest, it increases in volume in your stomach by absorbing the water...which means, you'll be fuller quicker than ever!

Oh and you know what else I love about it? Unlike your usual gelatin, it is all-vegetable (extracted from seaweed) and completely odourless! Thank goodness. Is it just me or does gelatin smell really bad when you boil it?

Many sites I have came across boast that agar agar is completely fat-free, has 0 calories and 0 sugar and carbs. While I don't know how accurate these sources are, I'd say it has been a great replacement to my usual ice-cream lately!

I have tested with one of my favourite food combinations...

Matcha and red beans with coconut....in 2 different versions.

Oy, isn't variety the spice of life?

This is probably the easiest dessert recipe you'll ever find. All you need to know is...

...for every 1 cup of liquid, add 1/2 tsp of agar powder. Really. That's all. The rest, taste as you go along.

Coconut, Red bean and Matcha Agar Agar - Version #1

Coconut layer

• I tbsp demerara sugar (depending on how you like it)
• 1 cup low-fat coconut milk
• 1 cup water
• 1 tsp agar agar

Red Bean layer

• 1 tblsp demerara sugar
• 2 cups water
• 1 cup (or more depending on preference) cooked red bean (boil in water for 45 mins)
• 1 tsp agar agar powder

Matcha layer

• 1-2 tsp matcha powder
• 2 tblsp condensed milk (ok, this isn't healthy stuff I know)
• 1/2 tsp agar agar powder
• 1 cup low-fat milk

1. Pour the coconut milk and water into a saucepan and add the agar agar powder. Let rest for 10 minutes.

2. Add in the sugar and bring the liquid to boil.

3. Once sugar has dissolved, pour the liquid into your preferred container. It should set within 20 minutes.

4. Pour on another layes once the previous layer is about to set. Then refrigerate for 2 hours.

Follow the above methods for the other layers...

Note: with the red bean layer, before you pour the red bean onto the coconut layer, maybe sure you pour a small layer of the liquid first then wait for a few minutes before placing the beans and pouring the rest of the liquid over it. This will ensure that the layers stick together better.

Coconut, Red bean and Matcha Agar Agar - Version #2

This version uses exactly the same ingredients as the above step minus the 2 cups of water with the red beans. I just combined the coconut water with the red beans and omitted one layer.

I also used a different type of green tea (you can obviously see the beautiful vibrant green in this second version. Make sure you use fresh and good quality green tea (matcha) powder. It makes a whole lot of difference. The one I used in the first version was about to expire!


I've now a list of other flavour combinations that I can't wait to try.

Imagine lycee with rasperberries... rosewater with pomegranates...

Go on, give agar agar a chance....