When you want to cool down in the summertime, refreshing Kanten Jelly is the perfect dessert to enjoy. This traditional sweet is used in Japanese cooking for many types of treats and snacks. Read on to learn how to make this vegan Kanten Jelly recipe at home!
What is Kanten?
Kanten (寒天) is a semi-translucent gelling agent made by harvesting red seaweed, which is then boiled, hardened, and sun-dried. It is flavorless and retains its firm shape at room temperature. It is a great alternative to gelatin and is appropriate for vegetarians/vegans. Low in calories, it’s also high in dietary fiber, calcium, iron, and natural iodine. Hop over to my Kanten page to learn more about this ingredient used in traditional Japanese desserts and seaweed salads.
Ingredients You’ll Need for Kanten Jelly
kanten powder – also called agar powder; see below for substitutions water sugar – you can add more, to taste
How to Make Kanten Jelly
Here’s a brief overview; see the written recipe below for the full instructions:
Substitutes for Kanten Powder
Please note that each type of gelling agent produces a different texture, so the end product will be slightly different depending on the type you use. To set 2 cups (500 ml) of liquid, you will need:
1 stick packet (4 g) kanten powder 1 bar (8 g) kanten stick 24 pieces (8 g) kanten threads 4 tsp powdered gelatin or agar powder
To use kanten stick, rinse it carefully and break it into pieces to soak in water for 30 minutes. This will help dissolve the kanten faster. Squeeze the water out from the pieces and they are ready to use.
Dessert Recipes With Kanten
Cool down with these refreshing kanten recipes:
Anmitsu with kanten jelly, fruit, mochi, sweet red bean paste, green tea ice cream, and black sugar syrup. Fruits Mitsumame with kanten jelly cubes and canned fruit Kanten Fruit Jelly Coffee Jelly or coffee kanten Orange Jelly Hojicha Jelly
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