Can china grass (agar-agar) be substituted in place of gelatin when making pudding? Or is there any other ingredient i could use as a substitute that could give me better results?
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Agar is not a good choice for pudding because it makes a brittle gel and it won't melt in your mouth at body temperature. What you want for pudding is a starch based thickener. What we call pudding in the US at least is typically thickened with cornstarch. Modified starches like Ultra-Tex 3 can also work well. Are you thinking of something more along the lines of panna cotta, which does normally have gelatin in it? If so, you might try carageenan instead of agar. Here's a recipe that looks promising: http://irishherault.wordpress.com/2009/12/24/vegetarian-panna-cotta/
Michael Natkin
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As a replacement for gelatine I would use Arrowroot or Tapioca, it is similarily clear, but it has a lower viscosity in my experience.
What do you mean by pudding? Custard? Then I would use cornflour or wheatstarch.
Amelse Etomer
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I agree to go with using agar agar for pudding but use it very little.. and pudding come so delicous..
