Used to make all types of jellies, puddings, and custards, Kanten (寒天) or Kanten Jelly is a natural white gelatin obtained from algae. If you are vegetarian or vegan, this easy homemade agar recipe is a great alternative for you.
What is Kanten?
I have written detailed explanation about it here on Kanten page, so please hop over to learn more about kanten!
Simple Kanten Jelly Recipe
Here’s how to make simple kanten jelly, which used in my Anmitsu recipe. This kanten jelly is not as sweet because Anmitsu is served with syrup.
If you’re looking for dessert recipes using kanten, please check my other kanten recipes.
If you are using kanten stick, you will need to rinse it carefully and break it into pieces to soak them in water for 30 minutes. This will help dissolve kanten faster. Squeeze the water out from the pieces and they are ready to use.
How To Make Kanten Jelly
- 2 tsp kanten powder (See Notes)
- 2 cups water
- 2 Tbsp sugar (or more)
- Gather all the ingredients. You will need an 8" x 8" (20 x 20 cm) baking dish, which is a perfect size to cut kanten jelly into nice cubes.
- Add water and kanten powder in a small saucepan.
- Whisk the mixture together and bring it to a hard boil on medium-high heat, being careful not to let the liquid boil over.
- After the mixture has boiled and kanten powder is dissolved, add sugar and cook on low heat for 2 minutes. If you add sugar before boiling, kanten powder may not be dissolved.
- Remove the saucepan from the stove and pour the mixture into an 8" x 8" (20 x 20 cm) baking dish. Allow it to cool and let the kanten set in the refrigerator (about 30 minutes).
- Cut into ½” (1.5 cm) cubes and they are ready to serve.
- Keep the jelly in an airtight container and store in the refrigerator for up to 3 days.
- Kanten powder = 1 tsp (2 g)
- Kanten stick = ½ stick (4 g)
- Kanten thread = 12 threads (4 g)