Cara Membuat Kanten Jelly

Name: Cara Membuat Kanten Jelly
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 tsp kanten (agar) powder ((see Notes)); 2 cups water; 2 Tbsp sugar ((or more, to taste))

Learn to make Kanten Jelly at home to enjoy in Japanese desserts like Anmitsu. Used in Japanese cooking for jellies, puddings, and custards, kanten is a natural gelling agent from algae. This easy agar jelly recipe is a great alternative if you are vegetarian or vegan.

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👨‍🍳 Mulai Masak

Foto: Just One Cookbook

Bahan-bahan

6 porsi

2 tsp kanten (agar) powder ((see Notes))
2 cups water
2 Tbsp sugar ((or more, to taste))

Langkah-langkah

Before You Start…Please note that this recipe requires 30 minutes of chilling time.Gather all the ingredients. You will need an 8 x 8-inch (20 x 20-cm) baking dish, which is the ideal size for cutting the kanten jelly into neat cubes.
In a small saucepan, combine 2 cups water and 2 tsp kanten (agar) powder.
Whisk well to combine, then heat over medium-high heat. Bring the mixture to a full, rolling boil, stirring occasionally and watching carefully so it doesn't boil over.
Once boiling and the agar is fully dissolved, add 2 Tbsp sugar. Reduce the heat and simmer, stirring, for 2 minutes. Nami's Tip: Do not add the sugar before boiling, as it can prevent the agar from dissolving properly.
Remove the saucepan from the heat and immediately pour the mixture into the 8 x 8-inch (20 x 20-cm) baking dish. Let it cool, then refrigerate for about 30 minutes, or until fully set.
Once firm, cut the kanten jelly into ½-inch (1.5-cm) cubes. It's ready to enjoy.
Transfer the jelly to an airtight container and refrigerate for up to 3 days.