Kanten Fruit Jelly is a delicious and healthy Japanese dessert made from Kanten agar powder! This recipe is for Japanese cooking beginners and also vegans, vegetarians and for people on a diet. This is because Kanten is rich in plant fiber and ultra low in calories.
Wash the rapsberries, cut the kiwi into small pieces and drain syrup or juice from the mandarin container and set aside.
Pour Apple juice into a saucepan and place it over medium heat.
Add Kanten powder and sugar, and bring it to boil.
Turn the heat down and simmer for 1-2 minutes. *4
Place fruits into a mold in which you are going to set the mixture. *5
Pour the agar mixture over the fruit. *5
Put the lid on and refrigerate to set for 30 minutes. *6
*1 I used 100% organic cold press Apple juice no added sugar. You can replace with water if you like. *2 The Kanten powder I used comes in a sachet of 4g. The ratio is 1 to 1.5% to the liquid so I used 2 cups of Apple Juice. *3 You can omit this if you like. It will be healthier without sugar. I used elxiritol instead of sugar. *4 Making sure the powder dissolves. *5 I put the fruit in first for the sphere mould and poured the mixture first for the rectangular mould. It doesn't really matter. However, you can add fruit when the mixture has cooled a bit so that all the fruit will not set at the bottom of the mould. *6 It will start to set at room temperature, so it will not take 30 minutes, but I prefer refreshingly chilled dessert so I left it in the fridge at least 1 hour. *7 Nutrition value is an indication only and it does not include fruit choice. *8 See the difference of agar and kanten here