Just Bento

You know...one reason why you do not see any agar-agar / kanten jelly recipes around these parts from me is that, I personally do not like the mouth feel of kanten on its own! It feels too...solid...to me. It needs to be mixed or diluted with other stuff, and that gets tricky. And if there is anything that tastes worse than cold kanten, which is edible, it's room temperature kanten as you see in many kyaraben and the like. Style over taste never flies with me. Sooo...yeah.

Purin (Japanese for what is called a flan in Spanish, or a caramel pudding or custard) is usually made with eggs and milk. Are your molds microwave-proof? If so (and you're not a vegan), I can try to dig up a recipe for you.

Are you vegan? Ordinary gelatin jelly is easy enough to unmould from that sort of thing, because the edges melt slightly when you run the mould under hot water - which agar doesn't. Agarose (agar) is unusual in that it melts at a much higher temperature than it sets at - so two lots of agar can be the same temperature, but the one that is cooling down will be runny, while the one that is heating up is still solid. Peculiar, isn't it?

Anyway, any sort of gelatin thing should be fine, if you eat gelatin. There's a thing you can make with jelly (what you'd call Jello) where you dissolve the jelly and let it cool but not quite set - so it's syrupy, then mix it with UNsweetened condensed milk and whip it to a foam. Then you pour it into the moulds. It's been years since I made it though and I can't remember the specifics.

Update: Having remembered that unsweetened condensed milk is actually called evaporated milk, I found these:
http://redmondfamily.com/Family%20Resources/Recipes/Desserts/Cold%20Dess...
http://www.zimbio.com/Recipes/articles/5195/JELLY+WHIP+FRUGAL+EASTER+DES...

You could do something like this:
http://www.waitrose.com/recipe/Strawberry_Milk_Jelly.aspx
http://www.cookitsimply.com/recipe-0010-032o82.html

or you could make blancmange (haven't eaten this since I was a child, even the name makes me shudder)
http://www.dessert-recipes.co.uk/DESSERT-RECIPE-blancmange-recipes.htm
I may not like it, but many people do.

Of course, if you're vegan you won't want to do any of those. You could make blancmange with almond-, rice-, or soy milk though.