Used to make all types of jellies, puddings, and custards, Kanten or Kanten Jelly is natural white gelatin obtained from algae. If you are vegetarian or vegan, this kanten jelly is a great alternative for gelatin recipes.
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.
Keep the jelly in an airtight container and store in the refrigerator for up to 3 days.
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 agarIn order to set 1 cup (250 ml) of liquid, you will need: