To prevent a gritty texture, agar-agar should always be boiled in water or milk until completely dissolved.
For a pudding that is firm but smooth, use 10g of agar-agar per 500ml of liquid. This is the proper agar-agar ratio.
The agar mixture should be added to the base gradually while being stirred to avoid lumps and guarantee an even set.
Avoid Using Acidic Substances First, since they can hinder setting, add citrus and acidic fruits after the pudding has cooled.
To prevent temperature shocks that result in uneven textures, pour the mixture into molds that are just a little bit warm.
To get a smooth, crack-free finish, let the pudding cool at room temperature before chilling it in the refrigerator.