Asian Recipes
Avocado shake/smoothie is the most popular way to enjoy ripe avocado in Indonesia. The second best, in my opinion, is by turning them into this lovely avocado and chocolate agar-agar.
I love the contrast of color between the bright green of the avocado layer and the dark chocolate of the chocolate layer. And if you make this with non-dairy milk, you end up with a vegan-friendly and gluten-free dessert that everyone can enjoy.
What do I need to prepare this dessert
1. Ingredients
This agar-agar dessert consists of two layers: an avocado layer and a chocolate layer.
We need avocado, milk, agar-agar powder, and sugar for the avocado layer. And we need milk, agar-agar powder, sugar, vanilla, chocolate chips, espresso powder, and cocoa powder (optional) for the chocolate layer.
This dessert is naturally gluten-free. If you use non-dairy milk, it will also be vegan-friendly.
2. A loaf pan or other molds
I use a 9”x5” loaf pan for the agar-agar, which I think is the perfect pan size for the dessert.
A 9”x5” loaf pan has an 8 cups volume. It doesn’t quite fill the loaf pan to the brim, but if you want to use another pan, it will give you a pretty nice idea which one to choose.
A bundt pan can be a great choice when you want a show-stopping dessert. Ramekins, glass jars, or glasses are great for individual serving portions.
Avocado agar-agar layer
1. Avocado puree
Use a food processor/blender to puree avocado.
2. Boil agar-agar
Boil milk and agar-agar powder in a small pot over medium heat, then add sugar and boil until the sugar has dissolved.
3. Mix avocado with agar-agar
Remove the pot from heat. Wait until the steam subsides. Add avocado puree and whisk until smooth.
4. Pour and set
Pour into a loaf pan. Use a spatula to smooth the top. Chill in the fridge while we prepare the chocolate layer.
Chocolate agar-agar layer
1. Boil agar-agar
Boil milk, agar-agar powder, and vanilla extract in a small pot over medium heat, then add sugar and boil until the sugar has dissolved.
2. Add chocolates and espresso
Remove the pot from heat. Add chocolate chips, espresso powder, and cocoa powder (if using). Wait 5 minutes to let the chocolate chips melt, then whisk until smooth.
3. Pour and set
Remove the loaf pan from the fridge. The avocado layer should have started to set. Lightly scratch the top surface of the avocado layer with a fork. Very gently pour the chocolate agar-agar liquid over the avocado layer. Chill in the fridge until set, about 1 hour.
Serving the agar-agar
Please wait until the agar-agar has completely chilled and set before removing it from the pan.
Gently run a thin blade around the loaf pan to loosen the agar-agar, then cover the pan with a serving plate and flip.
The agar-agar should drop on the plate with no trouble. Cut into slices to serve.
Storing leftover agar-agar
Store any leftover agar-agar in an air-tight container in the fridge for up to 1 week, but you may start noticing water condensation from agar-agar after 2-3 days.
Please try to finish the leftover within 3 days for the most enjoyable experience.
Avocado & Chocolate Agar-Agar
Avocado and Chocolate Agar-Agar
5.0 from 15 reviews
Author: Anita Jacobson
Categories: Dessert Vegetarian
Cuisine: Indonesian
Ingredients: Fruit
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Serves: 8
Ingredients
Avocado agar-agar
- 225 gram (1/2 lb) ripe avocado flesh
- 500 ml (2 cup) milk (Note 1)
- 7 gram (2 1/4 teaspoon) agar-agar powder
- 100 gram (1/2 cup) sugar
- Chocolate agar-agar
- 400 ml (1 2/3 cup) milk
- 3 1/2 gram (1 1/8 teaspoon) agar-agar powder
- 1 teaspoon vanilla extract
- 50 gram (1/4 cup) sugar
- 50 gram bittersweet chocolate chips
- 1 teaspoon espresso powder
- 2 tablespoon cocoa powder (optional)
- Avocado puree: Use a food processor/blender to process avocado into an avocado puree.
- Avocado agar-agar: Boil together milk and agar-agar powder in a small pot over medium heat, then add sugar and boil until sugar is completely dissolved.
- Remove the pot from heat. Wait until the steam subsides. Add avocado puree and whisk until smooth. Pour into a loaf pan (I use a 9"x5" loaf pan). Use a spatula to smooth the mixture and chill in the fridge while we prepare the chocolate layer.
- Chocolate agar-agar: Boil together milk, agar-agar powder, and vanilla extract in a small pot over medium heat, then add sugar and boil until sugar is completely dissolved.
- Remove the pot from heat. Add chocolate chips, espresso powder, and cocoa powder (if using). Wait 5 minutes to let the chocolate chips melt, then whisk until smooth.
- Remove the loaf pan from the fridge. The avocado agar-agar layer should have started to set.
- Use a fork to lightly scratch the surface of the avocado layer, then very gently pour the chocolate agar-agar liquid over the avocado layer. Chill in the fridge until set, about 1 hour.
- Serving: Gently run a thin blade around the loaf pan to loosen the agar-agar, then cover the pan with a plate and flip. The agar-agar should drop on the plate. Cut into slices to serve.
- Storing: Store any leftover agar-agar in an air-tight container in the fridge for up to 1 week.
(1) Use non-dairy milk for vegan-friendly dessert
This recipe and image sources are referred in website: Dailycookingquest.com. Thanks so much!
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