Tonyu kanten – Soymilk kanten
Have you heard of or used Kanten? Kanten is a natural vegetable gelatine and approximately 80% of it is fiber. Compared to gelatine, kanten is set firmly and it’s suitable for vegetarian and vegan diets. Traditionally kanten is used more commonly in Japan than elsewhere. My mother used to make milk kanten as a snack when I was a child. In this week’s recipe, I am using soymilk but you can use milk.
- 2 sticks kanten (寒天)
- 4/5 cup of water
- 1½ cups soymilk
- 2 to 3 tbs sugar
- Soybean powder, kinako (きな粉)
- Black syrup, kuromitsu (黒蜜)
1. Place kanten sticks in a bowl and cover with water. Soak for a few minutes until the kanten becomes soft. (water for soaking is not included in the ingredients)
2. Squeeze water out of the sticks. Tear into small pieces and place in a saucepan.
3. Add 4/5 cup water and gently bring to the boil. Simmer 2 to 3 minutes until the kanten is absorbed and melted.
4. Warm up the soymilk – no need to boil. Add sugar and mix well the kanten mixture.
5. Pour into a container or tray and let sit for 20 minutes, Keep in a fridge until the kanten is set that normally takes one to two hours.
6. Cut the tonyu kanten into a size and shape you like. Pour some black syrup over it and sprinkle the soybean powder on.
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