tag:blogger.com,1999:blog-5033911317027369900.post5630065837384805929..comments2011-02-13T13:44:01.846-08:00MyEpikoreanhttp://www.blogger.com/profile/00706202009649995544noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5033911317027369900.post-7301716353207829542011-02-13T13:44:01.846-08:002011-02-13T13:44:01.846-08:00Just dropping by, wanted to mention that I&#39;ve used this recipe three times and my friends love it -- many thanks. One suggestion: I actually had to triple the amount of agar to solidify it as much as I wanted. Just a tip for anyone having the same issues I did. It also seemed to solify quickly enough to prevent the sesame from sinking to the bottom. Again, thanks for the recipe, much appreciated.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-1263345618068998902010-05-04T12:22:24.577-07:002010-05-04T12:22:24.577-07:00Did you sprinkle the agar agar in little by little and simmer it long enough till dissolved, or dump the whole amount in? sometimes, it helps to dissolve agar agar in a little bit of warm water or use gelatin sheets. It&#39;s hard to tell what you did wrong without a detailed description of what you did....MyEpikoreanhttp://www.blogger.com/profile/00706202009649995544noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-44660096391478282612010-04-29T10:55:14.526-07:002010-04-29T10:55:14.526-07:00I made this recipe, but the panna cotta did not solidify. I did use 3/4 teaspoons of agar agar powder. Do you have any ideas of what I did wrong?Williamhttp://www.blogger.com/profile/11169082407243310877noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-90498537835621166272009-05-03T11:44:00.000-07:002009-05-03T11:44:00.000-07:00Hi Christina,<br />Sorry for the horribly long delay in my reply! Somehow I missed your comment until my sister pointed it out! The sinking of the black sesame happens sometimes if the powder is not ground fine enough. What you can do is stir the panna cotta a little once it cools and chills a bit but before it firms and that will better distribute the black sesame.MyEpikoreanhttp://www.blogger.com/profile/00706202009649995544noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-63751076867746938062009-01-24T06:04:00.000-08:002009-01-24T06:04:00.000-08:00I just stumble on your blog while I was looking for a blog on Korean cuisine. YOu've done a really good job here.It is really interesting and I've learnt a lot on Korean cooking so far.Thanks a lot. I bet it won't be my last visit.Noronoreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-34396020905291108442008-11-17T11:25:00.000-08:002008-11-17T11:25:00.000-08:00i got a problem, can you tell me why the black sesame powder sunk down the bottom of the bowl? <BR/>when i eat the pudding, the top has a little sesame layer, the middle layer is white, and the bottom of the bowl fill with the remaining sesame. <BR/>thanksChristinahttp://www.blogger.com/profile/01196322430401717371noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-83231475611495858492008-04-14T10:53:00.000-07:002008-04-14T10:53:00.000-07:00That is a beautiful picture and the recipe sounds very intriguing. Nice post!foodhoehttp://foodhoe.wordpress.com/noreply@blogger.com