Agar Jelly Cubes

There’s something magical about agar jelly cubes—their vibrant colors, refreshing texture, and the way they capture little bursts of fruit in every bite. Whether you grew up enjoying these wobbly treats at family gatherings or are discovering them for the first time, this recipe is a delightful way to bring a touch of nostalgia to your kitchen. Made with agar-agar, plant-based gelatin alternative, these jelly cubes are naturally vegan and perfect for warm-weather desserts or light, fruity snacks. The combination of kiwi, tangerines, grapes, and blueberries creates a medley of flavors that’s as beautiful as it is delicious. Let’s dive into making these agar jelly cubes that are sure to impress!

Looking for something similar? Try our fruit jelly with agar.

Ingredients

Here’s what you’ll need to make these delightful agar jelly cubes:

For more ideas, check out our guide on agar pudding recipe.

• 10 grams agar-agar powder
• 160-200 grams sugar
• 1000 ml water (room temperature)
• 1 kiwi
• 2 tangerine oranges (4 cm diameter)
• 100 grams grapes
• 40 grams blueberry

Recommended Tools You’ll Need

• wire whisk
• silicone spatula
• measuring cups
• paring knife
• wood cutting board
• saucepan
• spoon
• mold

Cook Time

Prep Time	Cook Time	Setting Time	Total Time
20 minutes	10 minutes	2 hours	2.5 hours

This recipe requires minimal active cooking time, but patience is key while the jelly sets to perfection.

See also: agar vs gelatin.

Nutrition Information

Serving Size	Calories	Sugar	Fiber
1 serving	~80 kcal	~15g	~2g

These agar jelly cubes are light and fruity, with natural sugars from the fruit and a small amount of added sugar.

See also: vegan gelatin.

How to Make agar jelly cubes

1. Using a sharp chef’s knife on a sturdy cutting board, wash and cut the kiwi, tangerine oranges, grapes, and blueberries into your preferred shapes and sizes.
2. In a medium saucepan, add the agar-agar powder, sugar, and room temperature water. Use a whisk to mix well and avoid lumps from forming.
3. Place the saucepan on the stove and cook on low heat until it boils. Stir occasionally with a wooden spoon to prevent lumps from forming.
4. Using a measuring cup, pour 300ml of the agar-agar liquid into an 8-inch square mold. Remove air bubbles with a silicone spatula. Leave to cool until the top layer forms a film.
5. For the remaining liquid in the saucepan, keep warm on the stove. Use the lowest heat setting to keep it warm.
6. Once a film forms on the first layer (when gently touched, will be bouncy), gently pour in the remaining agar-agar liquid at the corner and side of the mold using a measuring cup to avoid piercing through the next layer.
7. Arrange the cut fruits in the mold to your preference. Some fruits will float up as they are less dense. When the jelly thickens slightly, gently push the fruit to the middle level using a silicone spatula. Do not push too hard as it may break through the first layer.
8. Let the jelly set at room temperature. Place in the fridge to chill for about 2 hours.
9. Remove the jelly from the mold and cut into desired shapes and sizes using a sharp chef’s knife.

Expert Tips

• For a clearer jelly, strain the agar-agar mixture through a fine-mesh sieve before pouring it into the mold.
• If fruits keep floating, let the jelly thicken slightly before arranging them to help them stay in place.
• Use a warm knife (dipped in hot water) to cut the jelly for cleaner edges.
• Experiment with layering different colors of agar jelly for a stunning visual effect.