When you want to cool down in the summertime, refreshing Kanten Jelly is the perfect dessert to enjoy. This traditional sweet is used in Japanese cooking for many types of treats and snacks. Read on to learn how to make this vegan Kanten Jelly recipe at home!
What is Kanten?
Kanten (寒天) is a semi-translucent gelling agent made by harvesting red seaweed, which is then boiled, hardened, and sun-dried. It is flavorless and retains its firm shape at room temperature.
It is a great alternative to gelatin and is appropriate for vegetarians/vegans. Low in calories, it’s also high in dietary fiber, calcium, iron, and natural iodine. Hop over to my Kanten page to learn more about this ingredient used in traditional Japanese desserts and seaweed salads.
Ingredients You’ll Need for Kanten Jelly
- kanten powder – also called agar powder; see below for substitutions
- water
- sugar – you can add more, to taste
How to Make Kanten Jelly
Here’s a brief overview; see the written recipe below for the full instructions:
- Add water and kanten powder to a small saucepan.
- Whisk and boil on medium-high heat to dissolve the powder in the mixture.
- Add sugar and cook on low heat for 2 minutes.
- Pour into a baking dish. Cool, then refrigerate to set.
- Cut into cubes and serve.
Substitutes for Kanten Powder
Please note that each type of gelling agent produces a different texture, so the end product will be slightly different depending on the type you use. To set 2 cups (500 ml) of liquid, you will need:
- 1 stick packet (4 g) kanten powder
- 1 bar (8 g) kanten stick
- 24 pieces (8 g) kanten threads
- 4 tsp powdered gelatin or agar powder
To use kanten stick, rinse it carefully and break it into pieces to soak in water for 30 minutes. This will help dissolve the kanten faster. Squeeze the water out from the pieces and they are ready to use.
Dessert Recipes With Kanten
Cool down with these refreshing kanten recipes:
- Anmitsu with kanten jelly, fruit, mochi, sweet red bean paste, green tea ice cream, and black sugar syrup.
- Fruits Mitsumame with kanten jelly cubes and canned fruit
- Kanten Fruit Jelly
- Coffee Jelly or coffee kanten
- Orange Jelly
- Hojicha Jelly
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How To Make Kanten Jelly
Ingredients
- 2 tsp kanten (agar) powder (see Notes)
- 2 cups water
- 2 Tbsp sugar (or more, to taste)
Instructions
- Before You Start…Please note that this recipe requires 30 minutes of chilling time.Gather all the ingredients. You will need an 8 x 8-inch (20 x 20-cm) baking dish, which is the ideal size for cutting the kanten jelly into neat cubes.
- In a small saucepan, combine 2 cups water and 2 tsp kanten (agar) powder.
- Whisk well to combine, then heat over medium-high heat. Bring the mixture to a full, rolling boil, stirring occasionally and watching carefully so it doesn't boil over.
- Once boiling and the agar is fully dissolved, add 2 Tbsp sugar. Reduce the heat and simmer, stirring, for 2 minutes. Nami's Tip: Do not add the sugar before boiling, as it can prevent the agar from dissolving properly.
- Remove the saucepan from the heat and immediately pour the mixture into the 8 x 8-inch (20 x 20-cm) baking dish. Let it cool, then refrigerate for about 30 minutes, or until fully set.
- Once firm, cut the kanten jelly into ½-inch (1.5-cm) cubes. It's ready to enjoy.
To Store
- Transfer the jelly to an airtight container and refrigerate for up to 3 days.
Notes
- Kanten powder = 1 tsp (2 g)
- Kanten stick = ½ stick (4 g)
- Kanten thread = 12 threads (4 g)
Nutrition
Did you make this recipe?
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