Agar Pudding with Mandarin Orange (洋菜橘子果凍)

By Mei-Ling Cheng

1/2 package (3/4 oz.) agar

1 can (11 oz.) Mandarin orange segments, drained, reserve the juice
9 C. water
1 ¼ C. – 1 ½ C sugar (depends on how sweet you like)
2 t. almond essence, lemon or vanilla extract (optional)

1. Put water in a big saucepan and bring to a boil. Add the agar; reduce the
heat and simmer, to dissolve, for about 15 to 20 minutes, stir occasionally.
2. Add sugar and stir until completely dissolved.
3. Remove the saucepan from the heat. Stir in the reserved syrup from
Mandarin orange.
4. Stir in almond essence or vanilla extract if you like.
5. Pour into a 9”x 13”glass pan.
6. Let it cool for a few minutes, and then arrange the Mandarin orange
segments on the top.
7. Put into the refrigerator to chill.
8. Cut into pieces, and serve cold.

Notes:
1. Agar is a processed gelatin extracted from dried seaweed. It is usually sold
in bundles of long, narrow crinkly strips. It can only be dissolved slowly in
boiling water. It can also be soaked in cold water and used in salad.
2. For other variations, you can add 6 oz. of evaporated milk or coffee to make
milk pudding or coffee pudding.
3. Other fruits, fresh or canned, such as kiwi, peaches, grapes, pineapples,
mangoes, can also be used.
4. You can substitute powdered gelatin for agar.