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.
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How To Make Kanten Jelly
Video
Ingredients
- 2 tsp kanten (agar) powder (see Notes)
- 2 cups water
- 2 Tbsp sugar (or more, to taste)
Instructions
- Gather all the ingredients. You will need an 8- x 8-inch (20- x 20-cm) baking dish, which is a perfect size to cut kanten jelly into nice cubes.
- Add 2 cups water and 2 tsp kanten (agar) 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 the kanten powder is dissolved, add 2 Tbsp sugar and cook on low heat for 2 minutes. Tip: If you add sugar before boiling, the kanten powder may not dissolve.
- Remove the saucepan from the stove and pour the mixture into an 8- x 8-inch (20 x 20-cm) baking dish. Allow it to cool and let the kanten set in the refrigerator for about 30 minutes.
- Cut into ½-inch (1.5-cm) cubes. Kanten Jelly is ready to serve.
To Store
- Keep the jelly in an airtight container and store in the refrigerator for up to 3 days.
Notes
- Kanten powder = 1 tsp (2 g)
- Kanten stick = ½ stick (4 g)
- Kanten thread = 12 threads (4 g)
Hi Namiko, I have a Japanese recipe book that says Kanten and Agar Agar are not the same thing. It is a book of dessert recipes, so I am wondering if it will make a difference if I use the wrong thing! Your site is always fabulous and we use lots of your gari at home, not just with sushi, but in salads, in tuna sandwiches, and finely diced in mayo for tamago sandoichi. so delicious.
Hi Gay, Thank you very much for trying Nami’s recipe!
Yes. Agar-Agar and Kanten were a little bit different. They come from different algae, but the textures are similar. Please check the recipe “Notes” at the bottom of this recipe card for the amount you need.
Here is the link where Nami explains more about the difference. https://www.justonecookbook.com/agar-agar-kanten/
We hope this helps!
I have the blocks from Filipino store.anyway if I wanted to use Rose syrup to flavor and color it when would I add the syrup? When I add the sugar?
Hi Pym! Should be at Step 4 before pouring into the container. 🙂
thanks so much
Can you use agar agar with pickled beet juice ?
Hi D! Hmmm I think you can, but I’m not sure what to do with it? Is it for garnish for a dish?
can you give me information on how to produce agar powder for culturing locally? thanks
Hi Jane! I’m so sorry but I don’t know and I’m not familiar with the process of making agar powder….
Hello, I’m hoping to make a cake using an agar recipe to resemble a block of water. It will be about 20″ square by possibly 6″ high. The hard part is it’s traveling from Michigan to Florida in October. Will this product stand up to the elements? I’m hoping it won’t melt or sag. I appreciate any knowelege of this. Thank you
Hi Dorey! Wow, very creative! October in Florida… still warm I guess? I read that agar doesn’t melt as high as 140 ºC (60 ºC) so it should hold okay… but if it’s already on top of the cake or something more complicated, I’m not sure. But agar should be best choice than gelatin for sure. Hope this helps?
Thank you Nami for this recipe! Because I forgot, I did not boil the agar agar before adding the sugar (I sprinkled 1 teaspoon powder agar agar over 1 tablespoon water in another bowl for a couple minutes before adding to the water in the pot). For future knowledge, is this still okay or is it better to boil the agar agar? Thanks!
Hi Mia! Boiling is to assure that everything is dissolved completely. 🙂
i need to make 3000ml of this jelly, 500ml for 60 petri dishes, (science fair project) so how much agar agar would i need and how much water?
4 g of agar for 500 ml. 🙂 So if you need 3000 ml, then you will need 24 g agar powder. 🙂
thank you so much. honestly you do not know how much i was stressing out trying to figure out if i needed to order 40 oz of this. you are a lifesaver!
tq .its help a lot.
Glad to hear that. 🙂
Hi and thank you for the recipe.
Why adding the sugar after the mix has boiledand not at the saùe time as the kanten?
Thanks 🙂
Hi Adrien! If you add sugar before boiling, agar powder may not be dissolved. Hope this helps! 🙂
Ok, glad to know that.
I ve been making differet kanten for quite some times now and never had this problem…
Also usuly i let it boil for 10/30sec, first time i see adding suger and letting it on low heat 2mins.
Always glad to experiment new ways 🙂
Adrien, if you had no issue before, you should keep your method. This method just prevents the issue of agar not solidifying, and it’s the only way to make sure from running into this issue. 😉
Update!~
Well, I tried to make a 2 layer dessert mixing milk and vanilla and in the other layer mango. It was my first try and it came up better than expected. Textures and flavor were great but the layers didn’t stick together 🙂 I have to practice more then! Thanks to this post I encouraged myself to try agar agar. Thanks Nami
https://instagram.com/p/14pTFlmA8u/
https://instagram.com/p/14pNWrmA8X/
Used 4 strings of agar agar chopped for 2 cups of liquid by the way
Hi Lou! OHHHH! Looking so delicious! I love the two layers and it looks beautiful too! Glad to hear it worked. I’ve never tried 2 layers, but hopefully it’ll be in one block next time! 🙂 Thank you for your kind feedback. xo
Hi! I wanted to learn how to cook with agar agar, I read lots of recipes with agar powder but the only agar I found is the noodle like agar. How can I measure it? Thanks!
Like this:
Hi Lou! That’s a tough question… I have never used this kind of agar. If I were you, I’d start with the same weight. If it works the same way, it’s good to know. But somehow if the result comes out differently, then you could adjust from there. 🙂
Thank you so much for explaining about why my agar agar attempt did not get solid on someone else’s comment……I used lemons and limes (citrus) in my attempt! I didn’t understand why it wouldn’t work, until I found your comment. Thank you! I’m going to try again without citrus! 🙂
Hi Leslie! I’m glad you found out the problem. If it’s a little bit, it should work, but not a lot of citrus. Hope next one will come out well! 🙂
You’re awesome!!!!
There are so many recipes for agar jelly online and each one is more complicated than the previous one. You recipe is the simplest and the only one that has worked for me.
I warmed 2 cups of orange juice in a saucepan, added 2 teaspoons of agar powder. Brought it to a boil for 4 minutes while stirring constantly. Then poured into individual cups added chopped strawberries and blueberries and after 30 minutes in the fridge it was set.
You’re awesome!!!
Hi Matt! I’m so happy to hear my recipe worked for you! 🙂 I like that you used OJ and fruits! I have to try that soon! Thank you for your kind comment! 🙂
can we make the jelly of readymade litchi juice using d agar agar??????
Hi Sana! I think you can make with juice, but I have never made with Lychee juice so I’m not 100% sure. 🙂