Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Agar (powder)
Baking BasicsPlant-based gelling agent extracted from red algae. Vegan substitute for gelatin; common in Asian desserts.
Properties
Density Index
0.50 g/cm3
1 Cup Weight
120g
Texture
Dry
Category
Baking
Top Substitute
Powdered Gelatin
Use 1 tbsp gelatin per 1 tsp agar
Animal-derived. Softer set, melts in mouth. Won't hold at room temp.
Most-used links for Agar (powder)
Conversion
Agar (powder) cups to grams
1 cup = 120g
Conversion
Agar (powder) grams to cups
Reverse the most common baking lookup.
Conversion
Agar (powder) tablespoons to grams
Useful for small-batch adjustments and spoon measures.
Best Substitute
Powdered Gelatin
Use 1 tbsp gelatin per 1 tsp agar for the closest starting point.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 30.0 grams |
| 1/3 cups | 40.0 grams |
| 1/2 cups | 60.0 grams |
| 1 cups | 120 grams |
| 1.50 cups | 180 grams |
| 2 cups | 240 grams |
| 3 cups | 360 grams |
| 4 cups | 480 grams |
Figures use the US cup (236.6 ml).
Density: 0.5 g/ml
Quick Convert
Ingredient-specific, density-based conversions for baking
1 cups of Agar (powder) equals 118 grams
Ingredient-specific · density-based
Cup size
Based on us cup (236.6 ml) · density data from baking references and our own measurements.Recommended Tools & Pantry Picks for Agar (powder)
Optional shopping references for bakers who want to compare tools and pantry options related to agar (powder).
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
Shop measuring sets ↗Disclosure: Some outbound links are affiliate links. As an Amazon Associate, CupOrGram earns from qualifying purchases. Learn more.
Substitutions for Agar (powder)
Storage Tips
Airtight container at room temperature for years.
Baking Science
Sets at room temperature (no fridge needed) and stays solid up to 85°C. About 3x stronger than gelatin — overdoing it produces a rubbery, brittle gel. Must be boiled to dissolve.
Recipe Context
For chemical leavening: small weight changes alter rise and browning.
For quick breads: over-leavening can cause collapse after oven spring.
For cookies: balance leavening with acid source for predictable spread.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Expired leaveners can underperform even when measured correctly.
Brand Variance & Measuring Method
Baseline reference: 1 cup agar (powder) = 120g. In real kitchens, a practical range is usually 113g-127g per cup (6% band).
Why this happens: fine powders and leaveners settle during storage, changing cup density.
Figures use the US cup (236.6 ml).Common Questions
How many grams is 1 cup of agar (powder)?
1 cup of agar (powder) weighs 120 grams.
What can I substitute for agar (powder)?
Powdered Gelatin (1 tbsp gelatin per 1 tsp agar)