Dried Rose Agar-agar - a delightedly sweet and fragrant rose scented crystallized jelly usually served during the Chinese New Year. A treat from yesteryear!
Author : Linda Ooi
Course : Dessert
Cuisine : Malaysian
Keyword : agar-agar, dried agar-agar, dried rose agar-agar
Prep Time 10minutes
Cook Time 5minutes
Drying Time 9hours
Total Time 9hours15minutes
1packetagar-agar powder(2 tbsp/12g)
A few dropsred food coloring
Combine water, sugar, agar-agar powder, rose essence, and red food coloring in a medium saucepan.
Place saucepan on the stove on medium heat. Stir frequently until sugar and agar-agar powder dissolve.
Bring mixture to a boil. Give it a good stir. Turn off stove.
Pour agar-agar mixture into a 7 in x 5 inch tray. Allow it to cool for 10 minutes.
Transfer to the refrigerator and allow agar-agar jelly to set for 1 hour.
Unmold agar-agar jelly and cut into 1 in x ½ in thick pieces using a crinkle cutter.
Arrange pieces of agar-agar jelly on a 15 in x 10 in wire rack.
Turn on the oven to dehydrate mode and preheat oven to 140°F (60°C).
Transfer the rack of agar-agar jelly into the oven.
Let the pieces of agar-agar jelly dry for 9 to 11 hours. The duration will depend on the thickness of the agar-agar jelly.***
Remove from oven and place into air tight containers.
** If you prefer it sweeter, please use up to 1½ cups (315g) sugar.*** Alternatively, agar-agar jelly may be dried outdoors in the sun until a layer of sugar crust appears. This will take several days, usually between 3 to 4 days. Make sure to cover the agar-agar jelly with a muslin cloth or mesh food screen when drying outdoors.