Skip to main content

Pink Heart Agar Agar Jelly - Perfect for Valentine's Day!

If Pretty in Pink could be a dessert, these beauties would be it. These heart-shaped vegan agar agar jellies are layered with coconut, pink pitaya, and strawberry flavors and topped with a dollop of strawberry chia seed jam. They are as yummy as they are pretty and would be a perfect gift for Galentine's or Valentine's Day!

Are you celebrating Galentines, Valentines, or self love this year? ^^ Whichever you're in the mood for, these pretty pink heart-shaped treats will sure bring a smile to anyone you love, yourself included of course! They're creamy, refreshing, have a nice little crunch to the bite, perfectly fruity and sweet but refined sugar free! I sweetened them with fruit and monk fruit extract.

The most important ingredient for vegan jelly is of course agar agar, aka what magic is made of. My favorite thing about agar agar jelly is how stable they are. They will NOT melt at room temperature! And that makes it so much easier to make them ahead of time and then serve whenever you want to without worrying they would melt into a pile of colored liquid - a problem you'd have to contend with if using gelatine, which is made from boiling cow or pig skin, bone, ligament, etc, yuck. 

If this is your first time trying agar agar, here are a few tips you might wanna go over before you start:

1. Agar agar needs to be brought to a full boil for it to completely dissolve. I strongly recommend always dissolving the agar agar powder in clear water first before you add any colored ingredients, milk, juicy, fruit puree etc just so you can see clearly;

2.Agar jelly sets at room temperature and it sets fast. Unlike gelatin which takes hours to set in the fridge, agar agar jelly starts to solidify even at room temperature. Once it's cooled you can of course transfer it to the fridge to further set, and depending on the size of the mold, it usually only needs about 30 minutes in the fridge;



3. If you're trying to create layers like this one, make sure to let each layer solidify before pouring in the next layer, however, do not let it completely set either! Otherwise, the layers wouldn't fuse completely together. Also, don't pour the liquid directly onto the previous layer, the pressure might result in holes or cracks, always pour the liquid onto the back of a spoon first and let it drizzle on.



Watch the video below to follow the simple steps and come find me on Instagram and Tiktok if you try this recipe! I would looove to see them ^^


INGREDIENTS:

*please note, the amount of jelly liquid you'll need will of course depend on the size of your mold, so feel free to adjust the amount but just follow one rule of thumb, add 1 teaspoon of agar agar powder per 1 1/3 cup of liquid

For the white and pink layers -

1 cup water

1 cup full fat coconut milk from a can

1 1/2 teaspoon agar agar powder

1 tablespoon monk fruit extract or more to taste

1 teaspoon pink pitaya powder


For the red layer -

1/3 cup water

1 cup strawberry puree

1 teaspoon agar agar powder

2 teaspoon monk fruit extract or to taste


For the strawberry chia seed jam -

1 cup chopped strawberry

1 tablespoon monk fruit extract

1 tablespoon chia seed

A squeeze of lemon, optional


TO MAKE:

- First we make the white and pink layers. In a pot, off heat, add in the water and agar agar powder, whisk to mix very well;

- Transfer onto the stove, cook over medium heat and continue to stir and whisk frequently, bring to a gentle boil, check the liquid closely to make sure all the powder is dissolved;

- Pour in the coconut milk, mix well, and bring to a gentle boil again, add in the monk fruit extract and stir to dissolve;

- Take HALF of the coconut agar agar mixture, pour into your mold of choice, let the first layer set at room temperature;

- In the other half of the coconut agar mixture, sift in the pink pitaya powder, stir to mix in, keep the mixture warm until the first layer is set;

- When the first layer is firm to touch but NOT completely cooled down yet, you want it to still be ever so slightly warm so the next layer will fuse on firmly and won't separate when they're set;

- Pour the pink mixture into the mold over the back of a spoon so it doesn't accidentally break the first layer, set the mold aisde;

- Clean the pot or use another one, combine the water and agar agar powder for the red layer, repeat the same process, whisk to dissolve, and bring to a gentle boil;

- Pour in the strawberry puree and stir to mix well;

- When the second layer is also firm to touch but still slightly warm, pour in the final red layer, I like to pour this mixture over a fine mesh sift because of the strawberry puree in it, sifting it will result in a smoother jelly, you also just pour it in without the sift;

- Let the mixture cool down then transfer to the fridge to set, it will only need half an hour or so but there's no harm in keeping it in there for longer;

- Meanwhile, make the jam by adding the chopped strawberry and monk fruit to a pan, cook until the fruits are all soft and starting to fall apart, crush them with a spoon or potato masher;

- Bring to a boil, then add the chia seeds, stir to mix in very well don't let the chia seeds clump all together at one spot, simmer for 15 minutes to reduce the liquid and thicken the jam;

- Let the jam completely cool down before you add it to the jelly;

- When you're ready to serve, carefully take the jelly out of the mold, if you're not using individual molds, you can take it out of the bigger mold you have and slice them into preferred shapes, top with the jam, enjoy!


Popular posts from this blog

Rice Paper Sushi Rolls with Teriyaki Tofu and Veggies

When crispy rice paper rolls and sushi rolls have a baby - then we have something that has the best of both worlds. These rice paper sushi rolls are a perfect combination of earth and ocean, crispy chewy rice paper brings the aroma of the earth, seaweed brings the taste of the ocean, then filled with umami teriyaki tofu, homemade vegan mayo, and fresh veggies. If you ever feel "bored" with your food or cooking, try combining a few things you love and creating something new! These rolls are the kind of magic where 1 plus 1 is greater than 2! They are naturally gluten-free, very well balanced in nutrition with loads protein, carbs, vitamins, and fiber... packed full of flavors and layers of texture. When it comes to rice paper, a very common complaint is "why is my rice paper roll soggy/not crispy/leaking". Well rice paper is a wonderfully versatile ingredient to work with and once you get the hang of it it's super easy to get that golden crispy crust every single
Get the recipe »

Vegan Napa Cabbage Rolls with Tofu Stuffings

These napa cabbage rolls are almost like vegan dumplings but without having to make any dough. The stuffings are hearty, savory, and "meaty", wrapped in sweet and juicy napa cabbage leaves that are pan-seared to give them a little golden color and charred flavor, and finally dressed in a shiny, umami, garlicky sauce. Cabbage rolls are widely loved in many parts of the world - Central, Northern, Eastern, and Southeastern Europe and much of Asia, as well as parts of North Africa. But of course, they're made differently from region to region. In China, in particular, cabbage rolls are usually made with napa cabbage, as opposed to cannonball cabbage, commonly known as green cabbage. They're then stuffed with minced pork and vegetables and finished by steaming or pan-fring. To make a vegan version, I used tofu, brown rice, shiitake mushrooms, carrot, and scallions but the combination is highly adaptable. This is a perfect chance to use up any scraps of veggies in your fri
Get the recipe »

Vegan Tofu Salmon Rice Bowl with Homemade Vegan Mayo

This mind-blowing tofu "salmon bowl" is my favorite lunch bowl ever and I myself make it at least once a week. Perfectly seasoned and slightly charred tofu "salmon", broken apart and mixed into a bowl of steamy rice, topped with sweet chili sauce and creamy homemade vegan kewpie mayo, and finally all wrapped in a piece of crispy seaweed - it's land and ocean, nutrition and flavor, all in one bite. You might know this bowl as an internet "trend" but for me and I believe many other Eastern Asian kids, it's a childhood memory. I grew up in a coastal city right on the beach and crispy seaweed is a snack our household always had in abundance, they're just so delicious, available, cheap, and actually healthy. And before anyone even had to teach me, I started using crispy seaweed to pick up steamed rice, I’d even skip the chopsticks and just use my fingers to pinch up the rice and whatever I mixed in it for that meal with the seaweed. I love the feeli
Get the recipe »

Miso Glazed Eggplants - Umami and Addicting

These miso eggplants are seared, glazed, and finally baked to perfection. They're literally bursting with umami, juicy, savory, tenderer than a baby's cheek, and just melt in your mouth. They're definitely a rice-killer - meaning so much rice is gonna be devoured up with this flavorful and addicting dish. But they're also lovely just on their own. Eggplant is one of my absolute favorite vegetables growing up, even during my fussy eating teenager years I never ever turned my back on eggplants. And rightfully so. They have such an amazing texture plus a unique aroma. Scoring the eggplant really helps release the yummy potential of them, the texture will get cooked tender and soft easier and the scored patterns will soak up the sauce and glaze all the way from top to the skin. And if being downright delicious is not enough, eggplant is also a very humble and easy ingredient to use, I can't even imagine how eggplants can ever go wrong. When I was little, sometimes my mo
Get the recipe »

Chinese Cucumber Salad - Suo Yi Cucumber

The most fabulous way to cut and present cucumber, ever! This cucumber salad is made of ONE SINGLE cucumber, sliced into a spring shape and dressed in a sweet, sour, and umami sauce, and finally topped with some aromatic and spicy chili oil. Let's please call this dish by its proper name - Suo Yi cucumber, or Suo Yi Huang Gua 蓑衣黄瓜. Suo Yi, means the traditional Chinese raincoat which was made of overlapping layers of straw and sometimes leaves, think a Hawaiian grass skirt but for the whole body. And the "scales" of the cucumber created by a special slicing technique and stretching resemble the layers of straws in Suo Yi, hence the name. And this special way of slicing is not just for presentation's sake! Because of all the incredibly thin, translucent, and flexible slices that this method creates, the seemingly ordinary cucumber is transformed into a form of magic and art! The texture is crunchy yet tender, every single thin "scale" of the cucumber picks up
Get the recipe »

Pan Fried Crispy Rice Paper Dumplings with Vegan Fillings

Happy year of the tiger! Dumplings are a must for me on the Chinese New Year, or Lunar New Year and these rice dumplings are the ultimate lazy and easy version. They're stuffed with a savory and "meaty" tofu veggie filling and then pan-fried till golden crispy. And to make the experience even more satisfying, serve them with some sizzling scallion chili oil! Rice papers are such a perfect "cheat" to make easy dumplings. No need to mix flour, knead the dough, then roll out the wrappers, simply dip rice papers in some warm water, cut them into shapes, and start wrapping. The texture is more like the "crystal dumplings" you would get at a dim sum restaurant - the skins would be translucent and chewy and if pan-fried, super crispy! For the fillings, I used a mixture of tofu and vegetables but this is highly adaptable! You can use up any scraps of veggies in your fridge and use any protein base you like - tofu, mashed lentils, or even crumbled tempeh. And i
Get the recipe »

Teriyaki Tofu with Seaweed Belt (Vegan Teriyaki "Eel")

This easy teriyaki seaweed-wrapped tofu takes little time or effort to make but packs so much depth and flavor! The tofu is cooked to the perfect texture - golden crispy on the outside and tender on the inside then coated in a luscious sauce. You can never go wrong with a good teriyaki sauce and trust me you don't need to buy those premade teriyaki sauces that always contain so much sugar and whatever else. It's so simple to make your own and you can customize your homemade sauce blend to be exactly how you like it. I like mine umami, savory, with a subtle sweetness. This sauce can be used in so many dishes, simple vegetable stir fries, chow mein noodles, or of course, tofu! Whenever I'm using a rich sauce that will get sticky after cooking like this, I always love to coat the tofu in starch and get a crispy crust on them first because they will pick up the sauce so much better and as well as create an amazing contrast between the sticky coat and crispy bite. I also wrapped
Get the recipe »

Shanghai Style Vegan Wontons in Peanut Butter and Chili Oil Sauce

This, is the GOAT of all wontons - sorry to all the other wonton varieties out there I love them all but nothing tops these Shanghai street food style wontons! They are stuffed with umami tofu and colorful vegetables, cooked then chilled, and doused in a luscious peanut butter and chili oil sauce. I hold this recipe especially dear to my heart, as it embodies some of the best memories from my years in Shanghai. Throughout all the ups and downs, growth and growth pains, the street food in Shanghai was the one consistent thing that gave me so much comfort and joy. Scallion pancakes, scallion oil noodles, turnip cakes, soup dumplings, siu mai... but most of all, wontons! Hot steamy wonton soups in the winter and chilled peanut butter chili oil wontons in the spring and summer. The peanut butter and chili oil sauce is without a doubt the soul of this dish. I highly recommend making your own chili oil following this recipe ! It's sooo much more aromatic and flavorful than storebought an
Get the recipe »

Vegan Okonomiyaki (Japanese Savory Pancake with Veggies)

My absolute favorite Japanese street food, EVER!  Okonomiyaki is like a big savory pancake that is thick, a bit chewy, fluffy and soft on the inside and golden crispy on the outside, topped off with a generous amount of umami and sweet sauce and mayo. Okonomiyaki is a Japanese savory pancake made of vegetables, sometimes meat and seafood, in a wheat flour batter. It's as adaptable as an omelet, if not more, as the word  okonomi  literally means "how you like" or "what you like".You can pretty much stuff it with whatever ingredients you prefer but for this vegan version, I used a variety of vegetables. This is also a great fridge clearing recipe to use up all the scraps of veggies you have on your hand. For the batter, the traditional okonomiyaki recipe calls for grated nagaimo to add fluffiness to the texture. Nagaimo, or mountain yam, is a type of root vegetable that's long and hairy, it's creamy and slimy when grated. However, it's not easy to find
Get the recipe »

Easy Vegan Mayonnaise with Silken Tofu

This super easy vegan mayonnaise is silky, creamy, and tastes like Kewpie mayo! It's made of 100% whole food plant ingredients, high in protein, without any excessive amount of fat or oil,  and would be ready literally within minutes. To be honest, I never liked the idea of raw eggs in traditional mayonnaise, I mean raw eggs whipped with an insane amount of oil... yuck. However, I did like its rich, creamy texture, which could be critical in many dishes. The good news is this easy vegan version comes with all the familiar yumminess with no sanitary problems. This mayo can keep in the fridge for up to one week, use an airtight container and only use clean utensils to take the sauce out if needed. I recommend making this recipe in small batches. INGREDIENTS: 1/2 pacakge (8 oz) silken tofu 1 tablespoon canola oil 1 teaspoon white miso paste 1 lemon, juiced 1 teaspoon Dijon mustard 2 teaspoon maple syrup, adjust to your preferred sweetness Pinch of salt TO MAKE: - Gently drain the tofu
Get the recipe »