Kanten Recipes
BASIC FRUIT KANTEN
In Japan agar and the desserts made from it are called Kanten. Vary the amount of agar depending if you like a soft or a firm gel. Note if acidic fruit you may need more agar.
Provided by That is Dr House to
Categories Gelatin
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- fruit can be sliced or cubed. You may want to strain the cooked mix to remove undissolved agar but you don't have to do so. You can also soak the agar but you don't have to.
- In med saucepan combine the first two ingredients. Boil over medium heat, stir often then when it boils reduce heat, keep stirring and simmer, stirring often until agar dissolves. You are looking at about 5 minutes.
- Remove from heat and cool about 20 minutes. You want it warm. Stir occasionally while cooling.
- Arrage fruit in the mold or dish you are using. IF not using individual molds use about 8 inch baking dish. Pour gel over fruit. Let set in refrigerator for at least 1 hour.
- Note you can use 9 inch dish and chil warm mix in it til set. Then cut into cubes and toss with fruit.
- Prep is chill time. Cooking is cook and sitting time.
Nutrition Facts :
WATERMELON AND CANTALOUPE KANTEN
Kanten, also called agar-agar, is a vegetable gelatin. This is a great palate refresher for a warm summer evening.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 3h30m
Number Of Ingredients 6
Steps:
- Scoop out cantaloupe and watermelon with a melon baller (yields about 8 cups total) and put in a 9-by-5-inch (8 cup) loaf pan; set aside.
- In a medium saucepan, bring cider, water, and kanten to a boil. Reduce heat and simmer until the kanten is dissolved, about 5 minutes. Turn off heat and stir in honey until dissolved; cool to room temperature. Pour cooled liquid over the melon and set aside at room temperature until set, about 3 hours.
- Invert the kanten onto a platter. Slice into individual portions and serve. Store leftovers in the refrigerator for up to two days.
Nutrition Facts : Calories 175 g, Fiber 2 g, Protein 2 g
KANTEN
Steps:
- 9x13 hotel pan. cheesecloth. 1. Put water into large pot. 2. Break up kanten and soak in water for 30 minutes. 3. Bring kanten mixture to boil until dissolved. 4. Add sugar and simmer for 10 to 15 minutes. 5. Remove from heat and add cinnamon oil. 6. Strain through cheesecloth into pan. 7. Refrigerate.
COCONUT KANTEN
Make and share this Coconut Kanten recipe from Food.com.
Provided by That is Dr House to
Categories Gelatin
Time 4h
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- GARNISH: these amounts are optional. Use the amount needed to get the desired look and taste. It may be more or may be less or you may omit it completely.
- In medium saucepan, combine the milk and the flakes. Bring to boil over medium heat, stir often. Reduce heat and simmer. Continue to stir often. Agar should be dissolved.
- Remove from heat and stir in agave and vanilla. Pour into a 9 inch square dish. Let sit until cooled or for about 15 minutes then chill.
- To serve: Cut into 9 squares. Place on serving dish. Cut in half diagonally. Garnish the triangles with your choice of garnishes.
- Time includes general chill time. It may vary.
Nutrition Facts : Calories 265.8, Fat 24.8, SaturatedFat 21.9, Sodium 56.2, Carbohydrate 11.1, Fiber 3.9, Sugar 7.2, Protein 3.5
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