Since I was in the mood for agar agar dessert, I was happy to find some frozen pandan leaves at the Asian market for about $1.  It would be nice to find some fresh ones, but they can only grow in tropical climates. The package was from Vietnam and read, “Bay Thoy Leaf”.

Nicely washed and cut pandan leaf. Photo from hsa*ba, Burmese cooking.

Pandan leaves have a very interesting scent.  I can’t really describe, a bit herbal floral. And somewhat of a ripe banana too.  But other have described as being rose like. Not only does it offer a fragrant scent, but it could be used as food coloring too. Some even use it to wrap their food for cooking.  I just want to use them to make agar agar dessert.

I am starting to enjoy agar agar more then gelatin.  Gelatin is a bit boring and it’s derived from the collagen inside animals’ skin and bones. Bad for vegetarians, but good for those that don’t mind animal collagen. Agar agar is derived from seaweed and has trace minerals and more.

I found some neat inspiration for making desserts using agar agar from Appon’s: Recipe from my native Thailand. Appon made this dessert with mashed pumpkin and pandan flavor agar agar. Since I am a fan of pumpkin pie, I think this would taste great. Photo from Appon.

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I’ve always loved to eat jell-O (gelatin), actually the Asia jelly made of agar agar is my favorite.  Another interesting jelly that is not commonly known in the U.S. is konnyaku.  It’s made from the tubers of konnyaku root. The konnyaku potato is native to Asia.  The Japanese pronounce it as “cone yuk”.  In Indonesia, they call it “iles- iles”.  In some countries it is known as voodoo lily or Devils’ Tongues.

They have huge blooms, but it’s the root that is eaten.  Photo from University of Connecticut

The Japanese have been eating this stuff for thousands of years. And there are many benefits of eating Konnyaku.  They mainly use Konnyaku to make jellies, tofu and noodles. The are low in calories, contains no fat, high in fiber, and rich in trace minerals. The Konnyaku fiber help clean the digestive tract of toxins.

When digested, konnyaku expands about 30-50 times in the digestive system - thus making you feel fuller longer. This would be good for those that want to lose weight.  But there is a caution to not just depend on konnyaku for weight loss.  As we all know, too much of anything is not good for you!

Konnyaku potatoes, photo from Bromo Agroindustry of Indonesia.  They don’t look so appetizing now, but they are suppose to be really healthy stuff.

Konnyaku contains glucomannan, which is a water-soluble dietary fiber. It is very low in carbohydrates. There are research being done that shows that konnyaku helps lower cholesterol, prevents high blood pressure and normalizes blood sugar as well as prevents diabetes.

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