In the quest of eating healthy, I have limit myself from typical desserts like cakes and cookies; they are filled with refined flour and sugar. But I told myself I will not be a health-freak. I will enjoy all kinds of food but at the same time be aware of what I put in my body (Read: 5 ways to eat better without being a health freak).
How to achieve that balance in the dessert department? I make it a point to only buy – not make – those dessert at home (unless it’s for a party). That forces me to seek out for sweets made from fruits, flowers, nuts, beans and other ingredients which are more nutritious. Try osmanthus wolfberry jelly and almond flakes cookies.
Agar is another natural ingredient I use in making dessert. It is obtained from algae and contains 80% fibre. I buy agar-agar strips instead of powder which might be added with sugar and other things.
Honey Kiwi Agar-Agar is a dessert I stumbled upon. Much to my chagrin, the kiwi I ordered was overripe and too mushy to eat. To save it, I scoop them into a container and chuck into the freezer without any idea of what to do with it. I also have a packet of agar-agar I bought hoping to recreate my favourite childhood snack with the mould I bought at Kota Kinabalu for only RM 3 for two dozens! One day, while thinking of what to bring to a gathering with friends, I thought of kiwi agar- agar in colourful moulds.
Active time: 10 minutes
Total time: 1 hour 10 minutes
Water 6 cups
Agar- agar 1 packet (20 g)
Honey 1.5 cup
Kiwi fruit puree 1 cup
Pot and spatula
- Add agar-agar strips and 1.5 L of water into a large pot. Bring it to a boil and cook until agar-agar is completely dissolved (10 minutes)
- Remove pot from heat and let it cool for 30 minutes before adding in kiwi puree and honey. Stir well to combine.
- Pour solution into mould. Let it cool for about 30 minutes and chill in the fridge for another 30 minutes to set.
- The pureed kiwi is from about 8 pieces of kiwi. The best way is to wait till the kiwi is ripe and soft. Cut them into half, scoop it out into a container and mash it with a fork.
- The goodness in kiwi and honey can be destroyed with heat. That’s why we let the agar-agar solution cool for 20 minutes before pouring the puree and honey into it.
- As the agar-agar is unflavoured, the taste of the jelly depends a lot on the kiwi and your sweetener. You may want to add more honey or even other sweetener such as sugar to make it sweeter instead of tangy.