How To Make Kanten Jelly
Learn to make Kanten Jelly at home to enjoy in Japanese desserts like Anmitsu. Used in Japanese cooking for jellies, puddings, and custards, kanten is a natural gelling agent from algae. This easy agar jelly recipe is a great alternative if you are vegetarian or vegan.
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 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: Kanten needs to be heated to dissolve properly. The powdered form of kanten is easiest to measure and use; bars and flakes should be dissolved in water first. It sets in about an hour at room temperature (Source).
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.
If you want to use gelatin or agar: 1 tsp kanten powder = 2 tsp powder gelatin or agar
In order to set 1 cup (250 ml) of liquid, you will need:
- Kanten powder = 1 tsp (2 g)
- Kanten stick = ½ stick (4 g)
- Kanten thread = 12 threads (4 g)
Nutrition
Calories: 16kcal, Carbohydrates: 4g, Protein: 1g, Sodium: 1mg, Potassium: 1mg, Fiber: 1g, Sugar: 4g, Calcium: 11mg, Iron: 1mg
