Best Kanten Recipes

BASIC FRUIT KANTEN

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.

CINNAMON KANTEN (JAPANESE DESSERT)

Steps:

• 1. Wash the kanten sticks and soak in water for half an hour.
• 2. Bring to a boil and cook until kanten is dissolved completely.
• 3. Add sugar, salt, msg and continue cooking
• 4. When sugar is dissolved, add flavoring and coloring.
• 5. Remove from heat and strain into a mold or ramekins cups or your choice of a receptacle. Refrigerate.

WATERMELON AND CANTALOUPE KANTEN

Steps:

• Scoop out cantaloupe and watermelon with a melon baller (yields about 8 cups total) and put in a 9-by-5-inch (8 cup) loaf pan; set aside.
• In a medium saucepan, bring cider, water, and kanten to a boil. Reduce heat and simmer until the kanten is dissolved, about 5 minutes. Turn off heat and stir in honey until dissolved; cool to room temperature. Pour cooled liquid over the melon and set aside at room temperature until set, about 3 hours.
• Invert the kanten onto a platter. Slice into individual portions and serve. Store leftovers in the refrigerator for up to two days.

STRAWBERRY KANTEN (JAPANESE DESSERT)

Steps:

• 1. In a saucepan, combine the agar flakes and one pint of apple juice, allow the agar flakes to soak for 10 to 15 minutes.
• 2. Wash the berries.
• 3. Puree the berries with the remaining apple juice and maple syrup. Set aside.
• 4. Bring the agar-apple juice mixture to a boil then turn down heat and simmer, stirring frequently until all agar is dissolved.
• 5. Allow the juice mixture to cool slightly and then pour it into the blender with the pureed berries. Blend just enough to combine.
• 6. Pour contents of blender into a medium-sized glass baking dish or a mold or individual parfait cups and allow to cool in the refrigerator until the kanten sets up.

ORANGE KANTEN (JAPANESE DESSERT)

Steps:

• 1. In a medium saucepan, combine water and kanten powder on medium-heat and bring to a boil to dissolve the powder, stirring well.
• 2. Turn the heat down to low and simmer for about 5 minutes, add in the sugar and turn off the heat.
• 3. Add in the orange juice and stir well.
• 4. Place orange slices in individual jelly molds or glass bowls and pour the jelly mixture over the orange slices.
• 5. Refrigerate until set.

BASIC KANTEN

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.

KANTEN

Steps:

• 9x13 hotel pan. cheesecloth. 1. Put water into large pot. 2. Break up kanten and soak in water for 30 minutes. 3. Bring kanten mixture to boil until dissolved. 4. Add sugar and simmer for 10 to 15 minutes. 5. Remove from heat and add cinnamon oil. 6. Strain through cheesecloth into pan. 7. Refrigerate.

COCONUT KANTEN

Steps:

• GARNISH: these amounts are optional. Use the amount needed to get the desired look and taste. It may be more or may be less or you may omit it completely.
• In medium saucepan, combine the milk and the flakes. Bring to boil over medium heat, stir often. Reduce heat and simmer. Continue to stir often. Agar should be dissolved.
• Remove from heat and stir in agave and vanilla. Pour into a 9 inch square dish. Let sit until cooled or for about 15 minutes then chill.
• To serve: Cut into 9 squares. Place on serving dish. Cut in half diagonally. Garnish the triangles with your choice of garnishes.
• Time includes general chill time. It may vary.