Jelly, pudding, agar illustration
For dessert connoisseurs, you must be familiar with these foods: jelly, pudding, and agar. In general, the basic ingredients used to make these foods are the same, which is carrageenan that is extracted from seaweed. All these three contain fiber so it is very good for digestive health. Often considered as the same food, these three are actually different. Here are the differences between these three.
Agar
Agar is made from seaweed extract or red algae. In the market, we commonly find agar in powder form. Making agar is done by dissolving the agar powder and sugar in plain water, cook until boiling and then chill until it becomes solid. The texture of agar is more crunchy and dense when compared to jelly and pudding. Agar is usually combined with fruit or fruit flavors to make it fresh.
Jelly
Jelly is made from carrageenan mixed with konjac powder. Konjac is a type of tuber that is commonly found in Asia, especially in Japan. In Indonesia, konjac is known as iles-iles or porang. Konjac function which is for food thickener is often used as a substitute for gelatin. Jelly has a chewy and elastic texture compared to pudding and jelly. Many jelly products on the market are already in ready-to-eat form.
Pudding
Pudding is a variation of processing jelly and agar. Commonly mixed with milk, coconut milk, eggs and other ingredients. The addition of milk to the pudding creates a softer texture and a richer taste when compared to jelly and agar. The pudding can be better enjoyed by adding fruits and fla sauce on top.
Islandsun Indonesia has jelly, pudding and agar products that can be used for various applications such as dessert agar, instant jelly, pudding, and thickener. Contact us for more information about jelly, pudding, and agar products.