Agar-agar kering, also known as beleda kering in Kelantan and Terengganu, is a delightful and colorful candy originating from Malaysia. This sweet treat is a testament to the country’s rich culinary heritage.
A Look and Taste of Agar-Agar Kering
Imagine bite-sized jellies with a glistening, translucent appearance. Agar-agar kering comes in a variety of vibrant colors, making them visually appealing. Don’t be fooled by their size, though – these little candies pack a punch of sweetness. Traditionally, agar-agar kering is not mass-produced. It’s a labor of love, often prepared for personal consumption, festive occasions, or sold in small batches by local vendors.
Ingredients and Preparation
The main ingredient in agar-agar kering is, unsurprisingly, agar-agar, a gelatinous substance derived from seaweed. Sugar and food coloring are added to create the signature sweetness and vibrant hues. The preparation process involves dissolving agar-agar powder, sugar, and sometimes flavorings in water. This mixture is then brought to a boil before being poured into molds and allowed to set. Once set, the agar-agar is cut into bite-sized pieces, creating the beloved candy.
The Uniqueness of Agar-Agar Kering
Agar-agar kering holds a special place in Malaysian cuisine. Unlike its fresh counterpart, agar-agar kering boasts a longer shelf life, making it ideal for gifting or enjoying throughout the year. The vibrant colors and delightful texture contribute to its charm. While not as widely available as commercially produced candies, agar-agar kering remains a cherished treat, particularly for those seeking a taste of tradition.
Finding Agar-Agar Kering
If you’re visiting Malaysia and are keen to try agar-agar kering, look for local markets or small shops specializing in traditional delicacies. You might also find them online through Malaysian e-commerce platforms.
Agar-agar kering is more than just a candy; it’s a window into Malaysia’s culinary heritage. So, if you have the opportunity, don’t miss the chance to savor this delightful treat.
Article by Mika Natalia
