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Top 5 dishes made from Kanten Powder OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
1 . No-Calorie Kanten Water Jelly
No-Calorie Kanten Water Jelly
There is a food called ‘Tokoroten’ in Japan. It’s a firm jelly made from sea plants, very similar to Kanten that is a popular gelling agent. The Japanese have been eating ‘Tokoroten’ over a thousand years and it is still popular. Some people eat it as a sweet snack with Muscovado Syrup, but I like to eat it as a savoury snack with Ponzu. This is a mock ‘Tokoroten’ that can be made with Kanten Powder (OR Agar Agar Powder). It doesn’t contain minerals like ‘Tokoroten’, but it has very similar texture. One serving of this Jelly with Ponzu contains almost no calories.
Ingredient
1 sachet (4 g)
Kanten Powder OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
400 ml
Water
Cooking instructions
* Step 1
Combine Water and Kanten Powder (OR Agar Agar Powder) in a saucepan and Bring to the boil, stirring occasionally. Simmer for 1 minute and remove from heat.
* Step 2
Cool slightly, but do not leave it for too long because Kanten Jelly sets at room temperature. Pour into a container OR square cake tin. When cool enough, leave it in the fridge until firmly set.
* Step 3
Cut Kanten Jelly into noodles OR cubes. Enjoy with Ponzu and some Toasted Sesame Seeds.
Note: if there is a photo you can click to enlarge it
2 . Kanten Jelly Salad
Kanten Jelly Salad
Kanten is a Japanese gelling agent that is used for setting liquid to make gelatinous dessert. Kanten is made from sea plants. It contains almost no calories as it is 80% dietary fibre. Firm jelly made with Water and Kanten has no calories at all and it is a very helpful food when you try to lose weight. Add this jelly to your favourite salad, so that you will feel full longer, and also you have the benefit of its dietary fibre. In Japan, this type of water jelly is popular and it is often enjoyed with ‘Ponzu’.
Ingredient
1 sachet (4 g)
Kanten Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
2-4
servings Salad Vegetables *e.g. Lettuce, Cucumber, Tomato, Capsicum, Carrot, Onion, Edamame, etc
1 clove
Garlic *grated
1 tablespoon
Toasted Sesame Seeds *lightly ground
2 tablespoons
Soy Sauce
2 tablespoons
Rice Vinegar
1 teaspoon
Sugar *optional
1-2 tablespoons
grated OR very finely chopped Onion
Cooking instructions
* Step 1
To make jelly, combine Water and Kanten Powder (OR Agar Agar Powder) in a saucepan and Bring to the boil, stirring occasionally. Simmer for 1 minute and remove from heat. Cool slightly and pour into a container OR square cake tin. When cool enough, leave it in the fridge until firmly set.
* Step 2
Cut Kanten Jelly into cubes OR strips. Add to a salad and enjoy with your favourite low-calorie dressing.
Note: if there is a photo you can click to enlarge it
3 . Low-Calorie Kanten Jelly
Low-Calorie Kanten Jelly
’Kanten’ is a Japanese gelling agent that is used for setting liquid to make gelatinous dessert. Similar to Agar Agar, ‘Kanten’ is made from sea plants and it contains almost no calories as it is 80% dietary fibre. You can make very low-calorie jelly by mixing ‘Kanten’ with Vegetable & Fruit Juice such as V8 Juice.
Ingredient
1 sachet (4 g)
Kanten Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
Cooking instructions
* Step 1
Place 200ml Juice (OR Water if Juice is thick) and Kanten Powder (OR Agar Agar Powder) in a saucepan, mix well, and bring to the boil, stirring frequently. Once boiling, lower the heat and simmer for 1 minute.
* Step 2
Gradually add 400ml Juice, constantly stirring, and remove from heat. Add Sweetener if required, and mix well.
* Step 3
Cool slightly, but do not leave it for too long because Kanten Jelly sets at room temperature. Pour it into serving glasses OR jelly moulds, then cool in the fridge to set.
Note: if there is a photo you can click to enlarge it
4 . Wine Kanten Jelly
Wine Kanten Jelly
Kanten is similar to Agar Agar but its texture is different. The advantage of using Kanten and Agar as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Those fruits break down the protein found in gelatine and prevent the jelly from setting. This doesn’t happen to Kanten and Agar jelly because they are mostly fibre not protein. Also once set, Kanten and Agar jelly won’t melt at normal temperature.
Ingredient
1 sachet (4 g)
Kanten Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
2-4 tablespoons
Sugar
Cooking instructions
* Step 1
Arrange fruit pieces in serving glasses. *Do this first!
* Step 2
Place Water and Kanten Powder (OR Agar Agar Powder) in a saucepan and bring it to the boil, stirring frequently. Once boiling, lower the heat and keep boiling for 1 minute.
* Step 3
Remove from heat, add Sugar, mix well. Add Wine and quickly mix well. Pour it into prepared glasses and arrange extra fruit if necessary, then cool to set.
Note: if there is a photo you can click to enlarge it
5 . Milk Fruit Kanten
Milk Fruit Kanten
I scarcely remember the time when I was in my third year of primary school, but I clearly remember a boxed lunch that my mother made for me on a school excursion day. My lunch impressed all teachers and their praises made me so happy. The most outstanding food in the lunch box was this ‘Milk Fruit Kanten’. As Kanten jelly won’t melt at normal temperature, it is suitable to pack in the lunch box. It was a lovely dessert.
Ingredient
1 sachet (4 g)
Kanten Powder OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
1 cup
Water
5-6 tablespoons
Sugar
1 cup
Milk
2 tablespoons
Condensed Milk
Cooking instructions
* Step 1
Arrange some fruit in a large plastic container.
* Step 2
Place Water and Kanten Powder in a saucepan and bring it to the boil. Keep boiling for 1 minute, occasionally stirring.
* Step 3
Remove from heat, add Sugar, and mix well. Add Milk and Condensed Milk, and quickly mix well. Be aware it will start setting soon.
* Step 4
Pour the mixture over the prepared Fruit in the container. Place in the fridge until firmly set.
Note: if there is a photo you can click to enlarge it
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