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Prep Time: 0 Minutes Cook Time: 720 Minutes |
Ready In: 720 Minutes Servings: 4 |
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A Japanese sweet jello style dish. The original was . Note the recipe called for 1/2 a stick of agar-agar. Sticks vary in size. The average is about 10 mg so this is based on that. The Adzuki bean paste is actually called Anko however this ingredient caused problems. Ingredients:
g agar-agar |
6 tablespoons sugar |
1 teaspoon lemon juice |
1 2/3 cups water |
1 cup water |
2/3 cup sugar |
2 tablespoons lemon juice |
1/2 cup adzuki bean paste, see note |
peaches or orange |
Directions:
1. Soak agar-agar in water to soften. Then if needed cut the agar-agar into small pieces.
2. Put 1 2/3 cup of water in a pan and put on low heat.
3. Add squeezed agar-agar in the pan and dissolve in the water. Stir until completely dissolved then if needed strain the liquid and add the sugar and lemon juice.
4. Now pour the liquid in a flat container and cool to firm.
5. Mix water, sugar, and lemmon juice to make syrup. If you need to thicken heat it and reduce.
6. Cut kanten jello into small cubes.
7. Serve kanten jello and fruits in individual bowls.
8. Pour syrup in the cups and put anko on the top.
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