AGAR Dofu dessert
By shmeedia
@shmeedia (1044)
Canada
December 28, 2006 1:08pm CST
can anyone help me out with a dessert i made that went wrong? especially asian mylotters, who are used to using agar jelly (most north americans don't know what it is!)
the gelatin part separated from the milk product, and i wonder why this happened. So the dessert is too watery, it should be much more firm!
it never happened before. i followed the directions. could it be because the agar jelly was old? or i didn't boil the water enough? or i didn't stir the milk long enough into the mixture?
please take a look at the photo of my small disaster lol. it still tastes okay, but the texture is wrong! see the milk deposits at the bottom? yuck!
1 person likes this
2 responses
@shmeedia (1044)
• Canada
28 Jan 07
THANK YOU!!!! i was really sad about this kitchen mess :(
it is the kind in powder form, and actually i made another flavor of dofu 2 days after i posted this discussion, and poured in the milk (not the water) very slowly and it was a perfect success! but until i read your response today, i wasn't sure still what the problem was: to mix slowly or to buy FRESH package ;)
thanks again, now i know for sure, i put in the liquids too quickly! :)
1 person likes this
@TeamGDI (23)
•
11 May 07
Perhaps you had not let the agar jelly cool down long enough before adding it to the milk. The dessert will appear to have curdled.
Make a agar jelly up in a glass or pottery bowl this will draw the heat faster than plastic and perhaps try sitting the bowl in iced water, stirring ofter until it is at room temperature before adding it to the milk.
If the dessert was made by adding the agar to the milk and heating it up, then perhaps you heated the milk too much?
1 person likes this
@shmeedia (1044)
• Canada
12 May 07
thanx for the detailed response!
i actually made it in a glass container, so no plastic.
i didn't use the method of adding the agar to the heated milk. i think, as mypigbox suggested, i must have stirred in the liquid contents too quickly. when i made my second batch, i painstakingly added the milk bit by bit, and i came up with a perfect dofu ;)
i'm thinking too that, the second trial was almond flavor, and the dessert which curdled was mango. perhaps the acidity of the mango might have helped curdle the milk if mixed at the wrong temperature or speed.
