Been experimenting lately with kanten aka agar agar.It's one of those multipurpose magic ingredients that can be used for doing cultures in the lab, eating and even as a dye thickener or resist!
This time however i concentrated in the eats and made regular kanten with a twist-coconut ginger kanten. Here's how i made it:
• soak 5-10 strands in cold water for 30 min
• break the softened strands in small pieces
• put 1 cup water to boil
• when water boils put the kanten strands and stir until dissolved.
• let it cool a bit and add 1 cup unsweetened coconut milk, stir
• add 2 teaspoons sugar and mix.
• pour in an ice cube tray- fill ony 3/4- and put it in the fridge.It will set vey quickly.
• keep the remaining kanten warm or else it will set. If it does add a little water and re heat.
in a separate bowl mix well 1/4 cup grated coconut 2-3teaspoons ground ginger and 2 teaspoons powdered sugar.
• bring tray out from the fridge and top cubes with the mix. Pour the remainig kanten on top and back to the fridge.
• serve cold
Voila! you have a not too sweet dessert that can substitute tea cakes. It's interesting , it has a firm jelly texture and the coconut topping adds some crunch to it.
You can also make it with your favorite fruit juice and add a slice of fruit instead of the coconut topping for variation and decoration. Experiment with the amount of sugar and the degree of sweetness. I prefer it Japanese style not sweet.
neki desu
This time however i concentrated in the eats and made regular kanten with a twist-coconut ginger kanten. Here's how i made it:
• soak 5-10 strands in cold water for 30 min
• break the softened strands in small pieces
• put 1 cup water to boil
• when water boils put the kanten strands and stir until dissolved.
• let it cool a bit and add 1 cup unsweetened coconut milk, stir
• add 2 teaspoons sugar and mix.
• pour in an ice cube tray- fill ony 3/4- and put it in the fridge.It will set vey quickly.
• keep the remaining kanten warm or else it will set. If it does add a little water and re heat.
in a separate bowl mix well 1/4 cup grated coconut 2-3teaspoons ground ginger and 2 teaspoons powdered sugar.
• bring tray out from the fridge and top cubes with the mix. Pour the remainig kanten on top and back to the fridge.
• serve cold
Voila! you have a not too sweet dessert that can substitute tea cakes. It's interesting , it has a firm jelly texture and the coconut topping adds some crunch to it.
You can also make it with your favorite fruit juice and add a slice of fruit instead of the coconut topping for variation and decoration. Experiment with the amount of sugar and the degree of sweetness. I prefer it Japanese style not sweet.
neki desu
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