Thursday, May 03, 2007


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

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