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Japanese Dessert Recipes
INGREDIENTS:
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 deep pot and put on low heat. Add kanten pieces and sugar in the water. Bring to a boil and simmer for 10 minutes, stirring well. Strain the liquid and lemon juice. Pour the liquid in a flat container and cool to firm. Mix 1/4 cup of water and 2/3 cup sugar in a sauce pan and simmer. 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 put anko on the top. *Makes 4 servings User Reviews  Suggested Reading |
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