Everything you need to know about Gelatin and Vegan Gelatin~Gelatin, Agar-agar, carrageenan (EP214) | Kitchen Princess Bamboo

Today I want to share everything you need to know about gelatin, agar-agar powder as known as Kanten, and Vegan gelatin (=carrageenan and locust bean gum product.)

These are commonly used gelling agents in the Japanese kitchen; We use different usage for each one of them depends on what texture you want to make.

Today, I am going to be making raindrop cakes with 3 different gelling agent to see the difference, to make a comparison.

2×200ml Raindrop cake
・Gelatin
10g gelatin (powder or leaf)
10g white sugar
a pinch of salt
400ml water

・Agar agar (=Kanten)
4g Agar agar powder
10g white sugar
a pinch of salt
400ml water

・Vegan gelatin (=carrageenan and locust bean gum product)
13g vegan gelatin
10g white sugar
a pinch of salt
400ml water

Full recipe:
https://princessbamboo.com/everything-you-need-to-know-about-gelatin-and-vegan-gelatin-gelatin-agar-carrageenan/

Agar agar
https://www.amazon.com/dp/B01JRXKKSM/?ref=exp_japaneseeverydayfoodkitchenprincessbamboo_dp_vv_d

Vegan gelatin
https://www.amazon.com/dp/B071J7X7Q4/?ref=exp_japaneseeverydayfoodkitchenprincessbamboo_dp_vv_d

related post
https://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478

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