Refreshing & Sweet Kiwi Agar-Agar Jelly: Perfect for Chuseok Gifts!
Homemade Kiwi Agar-Agar Jelly with a Perfect Balance of Kiwi Tartness and Sweetness
Create delightful homemade agar-agar jellies, perfect for gifting to family, friends, or loved ones! This Chuseok, why not express your gratitude with our beautiful and delicious Kiwi Agar-Agar Jelly? We’ve included detailed steps and tips to make it easy even for beginners.
Ingredients- 3 fresh green kiwis
- 500g high-quality white bean paste (shiroan)
- 25g agar-agar powder
- 1 Tbsp matcha powder
- 150ml fresh milk
- 250ml water
- Oligosaccharide syrup (to taste)
Cooking Instructions
Step 1
First, combine 15g of agar-agar powder with 250ml of cold water. Let it soak for about 20 minutes until softened. Then, place it over low heat and stir continuously with a whisk or spatula until fully dissolved.
Step 2
Add 50g of sugar and continue stirring until the sugar is completely dissolved and the mixture turns clear. Ensuring the sugar dissolves fully is crucial to avoid clumps.
Step 3
Gradually add 300g of white bean paste, stirring constantly until it’s smoothly incorporated and lump-free. Cook while stirring to prevent sticking to the bottom of the pot.
Step 4
Once well combined, drizzle in some oligosaccharide syrup. This adds a balanced sweetness and a glossy finish. Adjust the amount to your preference.
Step 5
Incorporate 1 Tbsp of matcha powder. Stir thoroughly until the matcha is evenly distributed, creating a beautiful color and adding a subtle, pleasant bitterness. Ensure there are no lumps for a smooth texture.
Step 6
When the agar-agar mixture starts to gently bubble and boil, immediately remove it from the heat. Overcooking can result in a too-firm jelly.
Step 7
Lightly moisten your jelly mold with water; this makes unmolding much easier. Pour about two-thirds of the matcha agar-agar mixture into the prepared mold. Let it set for about 10 minutes before adding the kiwi.
Step 8
After about 10 minutes, when the surface of the matcha layer has slightly firmed up, peel and slice the kiwis and arrange them neatly on top. While the matcha layer is setting, prepare the milk agar-agar mixture for the next layer to prevent separation.
Step 9
During the 10 minutes the matcha layer is setting, start preparing the milk agar-agar. Soak the remaining 10g of agar-agar powder in 50ml of cold water for 20 minutes. Then, add 150ml of fresh milk and mix well.
Step 10
Add 50g of sugar and stir gently until the agar-agar and milk are well combined and the sugar has dissolved.
Step 11
Add the remaining 200g of white bean paste. Stir until it’s smoothly incorporated and lump-free, ensuring it doesn’t stick to the bottom of the pot.
Step 12
Add a drizzle of oligosaccharide syrup for balanced sweetness and a nice sheen. Again, adjust the amount as needed.
Step 13
Once the milk agar-agar mixture begins to gently bubble, remove it from the heat immediately. Avoid overboiling.
Step 14
Carefully pour the milk agar-agar mixture over the kiwi slices in the mold, ensuring it fills the remaining one-third of the mold and covers the kiwis evenly.
Step 15
Fill the mold to the brim with the milk agar-agar mixture. Gently tap the mold on the counter to release any air bubbles. Cover loosely with plastic wrap and refrigerate for about 1 hour, or until firmly set.
Step 16
Once the jelly is completely set, run a knife gently around the edges of the mold. This helps to release the agar-agar jelly cleanly without damaging its shape.
Step 17
Invert the mold and gently shake it to release the perfectly set agar-agar jelly.
Step 18
After unmolding, carefully slice the jelly into desired portions. Be gentle to ensure the kiwi pieces stay intact and don’t detach from the agar-agar.
Step 19
Arrange the beautifully sliced Kiwi Agar-Agar Jelly on a decorative plate. Your homemade treat is ready!
Step 20
For a thoughtful Chuseok gift, wrap the jelly in traditional Korean wrapping paper and add a ‘Bok’ (fortune) sticker. It’s a gift that’s sure to be appreciated!
