Maymee’s Agar Flan


Agar Flan - Family Recipe. Click on the pic to see notes.

One of my favorite family desserts is Agar Flan. Just like my Grandma’s Leche Flan, this dessert is a staple during family gatherings. While it has been a long time since my grandma prepared this sweet dessert, my younger sister P has perfected the recipe.

It’s important to use gulaman bars when you prepare this! Those powdered gelatin mixes won’t give you the same results. You can mix in some fruits when the gelatin has slightly set, but I prefer it this way — rich and creamy with shredded buko. Mmmmm.

Maymee’s Agar Flan

Melt two bars gulaman in 5 3/4 cups boiling liquid (P uses combination of water and buko juice, but you can use just water or any liquid).

Remove from heat. Mix in 2 cans condensed milk.

Stir in 1 cup shredded buko (optional — but I highly recommend you mix this in for added texture and flavor!).

Pour into mold.

Cool slightly before chilling in ref for at least 5 hrs.

25 Comments on Maymee’s Agar Flan

  1. on the Rock
    August 23, 2006 at 1:31 am (15 years ago)

    That looks soooo refreshing!

  2. ana
    August 23, 2006 at 12:03 pm (15 years ago)

    lovely molder and the flan of course. loving the color as well. i remember back in gradeshool, my group made this for cooking class. i even remember that we didn’t have a sieve back then and that was a minus point for us because it was indicated in our recipe. we also didn’t have containers to bring it home to, i had to put mine in my tumbler!

    i’ll try that buko juice idea one day. i never though of that.

  3. yellojkt
    August 23, 2006 at 6:01 pm (15 years ago)

    That looks delicious. I like the heart insert. michele sent me.

  4. renin
    August 23, 2006 at 6:48 pm (15 years ago)

    the look (mold) of the agar flan made it more appetizing! yummylicious! My mom use to cook gulaman that way too…
    Here’s something I’m sure you’ll never regret trying:(i’m not sure if you know this already, ut i’ll share it anyway.) a teaspoon or two of del monte corn cream style, diced cheese, and condensed milk on te molder.
    2.follow the same procedure you mentioned i cooking the gulaman. But don’t forget to add evaporated milk for additional flavor.
    3. pour the cooked gulaman to the filled molder. Let it cool. Refrigerate for best result.
    4. serve the leche gulaman (recipe’s name) the way leche flan are served.

  5. rampantbicycle
    August 23, 2006 at 8:53 pm (15 years ago)

    That looks delicious! What’s “gulaman” though? Is it like the brick gelatin you sometimes find in stores in the USA? (And while I’m at it, what’s “buko”? :))

    I do love flan. Custard-y desserts are the best.

    (Oh, and thanks for visiting me! “Arigato” means “thank you” – I do know a few Japanese words, so maybe I can get by. ;))

  6. abby
    August 23, 2006 at 9:14 pm (15 years ago)

    i know someone who used the powder jellos! hehehee..

  7. jeanny
    August 23, 2006 at 11:29 pm (15 years ago)

    hmmm…sarap….maka gawa nga sa saturday 😀

  8. tanya
    August 24, 2006 at 3:27 am (15 years ago)

    i want some! but what if we don’t have gulaman bars? :-p then we’d really have to use those gelatin powder stuff.

  9. karol
    August 24, 2006 at 8:00 am (15 years ago)

    wow, this looks nice and so easy to make! will try it soon!!! thanks toni!

  10. JMom
    August 24, 2006 at 8:53 am (15 years ago)

    oh yummy! Toni that mold looks delicious! I’ll have to try it next time I can get some of the gulaman bars.

  11. Toni
    August 24, 2006 at 9:21 am (15 years ago)

    Hi everyone!

    Hmmm…. I supposed the powdered mix would be okay if you really can’t find the gulaman bars! Why not give it a try and let me know? I may try that myself!

    *hands virtual plates of Agar Flan to all those who left comments*


  12. DanieL
    August 24, 2006 at 5:06 pm (15 years ago)

    oh, oh, oh…i remember that gelatin mould. that’s from tupperware, right? we have that as well and remember my mom making gelatin deserts for us.

  13. rach
    August 29, 2006 at 11:36 pm (15 years ago)

    This brings back memories. Back home, my mom used to make the same dessert. We even have the same heart mold. :)

  14. rach
    August 31, 2006 at 12:32 am (15 years ago)

    “Do you remember that you could also change the design? I remember it could be a heart, or a X’mas tree, or a tulip!”

    Yes toni, I do remember the tulip but it seems we didn’t have the Xmas tree.

  15. jaden
    September 5, 2006 at 1:08 pm (15 years ago)

    hi toni.
    been itching to try this recipe ever since I read it in your blog. the 2 cans of condensed milk mentioned in the recipe are the bigger ones or the smaller cans? Might turn out too sweet. =P

  16. sikat
    September 20, 2006 at 3:05 pm (15 years ago)

    Hi, Toni! I followed your recipe and blogged (bragged, also!) about it here . I hope you don’t mind me posting the recipe. Send me an email if I have to take it down. Thanks for the recipe!

  17. leizl
    December 20, 2006 at 12:02 pm (14 years ago)

    Hi Toni! Merry Christmas to you and you family! Your website rocks. My husband has been asking me too cook this gulaman and with your easy recipe I will be doing it this year. Thank you so much and more power to you. Keep it up!

  18. lala
    March 8, 2007 at 5:50 am (14 years ago)

    ummmmm just wondering do you need to add sugar to the gulaman????????

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  24. fruitandnut
    April 30, 2009 at 7:44 am (12 years ago)

    oh wow! i loved this back when i was a kid, i’d always have it as a “handa” for my bday … how nostalgic!

  25. jean dela cruz
    August 23, 2012 at 11:38 am (9 years ago)

    so very beautiful and i think it’s so very delicious………….so yummylisious…


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