Basic Kanten Recipes
BASIC FRUIT KANTEN
In Japan agar and the desserts made from it are called Kanten. Vary the amount of agar depending if you like a soft or a firm gel. Note if acidic fruit you may need more agar.
Provided by That is Dr House to
Categories Gelatin
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- fruit can be sliced or cubed. You may want to strain the cooked mix to remove undissolved agar but you don't have to do so. You can also soak the agar but you don't have to.
- In med saucepan combine the first two ingredients. Boil over medium heat, stir often then when it boils reduce heat, keep stirring and simmer, stirring often until agar dissolves. You are looking at about 5 minutes.
- Remove from heat and cool about 20 minutes. You want it warm. Stir occasionally while cooling.
- Arrage fruit in the mold or dish you are using. IF not using individual molds use about 8 inch baking dish. Pour gel over fruit. Let set in refrigerator for at least 1 hour.
- Note you can use 9 inch dish and chil warm mix in it til set. Then cut into cubes and toss with fruit.
- Prep is chill time. Cooking is cook and sitting time.
Nutrition Facts :
BASIC KANTEN
Number Of Ingredients 2
Steps:
- 1. Break the agar bar into small pieces and place in a saucepan along with the juice. (If using flakes, sprinkle them over the juice.) Bring to a boil while constantly stirring. 2. Reduce the heat to medium-low, and simmer 5 to 10 minutes or until the agar dissolves. Pour into an 11-x-7-inch baking dish. 3. Refrigerate about 2 hours or until the kanten is chilled and firm. Cut into squares, remove with a spatula, and serve. For a Change . . . * Add nuts or slices of fresh or dried fruit to the kanten. Just be sure to let it cool a bit first. * Instead of using juice, use stevia-sweetened lemonade, hibiscus tea, or mint tea. * Flavor the cooked kanten liquid with a little ginger juice, orange flower water, or rose water. * For thinner squares, refrigerate the hot liquid in a 13-x-9-inch baking dish. HELPFUL TIPS * To hasten the gelling process, use only 3 cups of juice to cook the agar, and leave the remaining cup at room temperature. Once the agar has dissolved, remove the pan from the heat and add the remaining juice. * If you are making the kanten with fresh juice, use only 2 cups to cook the agar. Add the remaining juice once the agar has dissolved. Because part of the juice will be added raw, the kanten will have a fresher taste and more nutritional value.
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