Japanese Dessert Recipes
Japanese Recipes
Japanese Food Pictures
Ingredients:
- For kanten jelly: 1 2/3 cup water / 1/2 stick kanten (agar-agar) / 6 Tbsp sugar / 1 tsp lemon juice
- For syrup: 1/4 cup water / 2/3 cup sugar / 2 Tbsp lemon juice
- For toppings: 1/3 cup anko (sweet azuki bean paste)/ a can of peaches, or oranges
Preparation:
Soak kanten in water for one hour. Squeeze and tear the kanten into small pieces. Put 1 2/3 cup of water in a medium pan and put on low heat. Add kanten pieces and sugar in the pan. Bring to a boil and simmer for 10 minutes, stirring well. Strain the liquid and pour in a flat container and cool to firm. Mix 1/4 cup of water and 2/3 cup sugar in a sauce pan and heat to dissolve the sugar. Add lemmon juice in the syrup and cool. Cut kanten jelly into small cubes. Serve kanten jelly and fruits in individual bowls. Pour syrup over the jelly and fruits and top with anko.*Makes 4 servings
