Translucent and with a gelatinous texture, kanten (Japanese agar agar) has been used to make refreshing desserts in Japan for centuries. Made from algae, it’s rich in fiber and minerals, making it a great vegan-friendly substitute for gelatin. This Strawberry Milk Kanten is easy to make and absolutely satisfies your palate.
Ingredients
Serves 4
1 package (4 grams) agar agar powder
1 cup sliced strawberries
1 1/2 cups water
1 cup milk (can be soy, almond, oat, or any other type of milk)
1/2 cup sugar
Directions
Step 1: Put water in pot. Sprinkle agar agar powder and stir well to dissolve.
Step 2: Turn on heat and bring mixture to boil while stirring.
Step 3: Once water is boiling, lower heat and keep boiling for another minute, then add sugar.
Step 4: When sugar is dissolved, turn off heat and add milk. Let sit for about 10 minutes to cool.
Step 5: Put sliced strawberries in mold of your choice and pour in agar mixture.
Step 6: Cool in refrigerator for at least half an hour. When agar is set, it’s ready to be served.
Recipe courtesy of Misako Sassa, a cooking instructor and caterer based in New York.
Facebook: @misako.sassa
Instagram: @food_i_eat_cook