Dish: Appetizing Soy Milk Kanten & Simple Kanten

Soy Milk Kanten & Simple Kanten. Soak the kanten in a generous amount of water. Squeeze out the water, and cut into pieces. Great recipe for Appetizer - Kanten of soy milk and vegetable.

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Below is a Soy Milk Kanten & Simple Kanten dish that you can imitate to offer your precious household.

I use Okras but you can use any cut vegetables which has beautiful cut ends. 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. You can have Soy Milk Kanten & Simple Kanten using 10 active ingredients as well as 10 steps. Below is exactly how we prepare.

Ingredients of Soy Milk Kanten & Simple Kanten

1. Detaile. of Simple version.
2. Guidelines. 1/2 stick of Stick kanten.
3. Detaile. 300 ml of Water.
4. Instructions. 1 dash of Carmel or vanilla syrup, as needed.
5. Instructions. of Soy Milk Kanten version.
6. Instructions. 1/2 stick of Stick kanten.
7. Instructions. 150 ml of Water.
8. Directions. 150 ml of Soy milk.
9. Directions. 1 tbsp of Condensed milk.
10. Directions. 1 dash of Amaretto (optional).

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. I was wondering if there was a way to enjoy then in ways other than beer snacks. I compared the recipes in various cookbooks, and came up with this recipe that uses a reduced amount of.

Instructions To Make Soy Milk Kanten & Simple Kanten

1. Soak the kanten in a generous amount of water. Squeeze out the water, and cut into pieces..
2. For the Simple version, heat 300 ml of water and the kanten. After it comes to a boil, cook for 2 to 3 minutes over low heat..
3. After it has cooled down, add the flavors you'd like. Strain the mixture and pour into the mold..
4. For the Soy Milk version * Preparation: Measure the amounts of soy milk and condensed milk..
5. Heat "150 ml" of water and the kanten. After it comes to a boil, cook for 2 to 3 minutes over low heat..
6. Remove from heat. After cooling a bit, mix in the condensed milk. Add the soy milk gradually, and mix well with a wooden spatula..
7. After it has cooled down, add the flavors you'd like (I recommend amaretto). Strain the mixture and pour into the mold..
8. For either version, chill in the refrigerator until it sets. Serve with kuromitsu, kinako, black beans or fruit..
9. It will become firm when set. The simple version has no sugar, so the water will separate easily. I recommended eating this as soon as possible..
10. For homemade kuromitsu brown sugar syrup, see..

I wanted to make a gelatin-free pudding, so I used powdered kanten. It took a lot of effort to achieve a wobbly texture. If you add more kanten, it will hold its shape more firmly. If you strain the mixture after adding the soy milk, the final result will be smoother. It's made from brown sugar and Kanten (Agar).

That's the dish for Soy Milk Kanten & Simple Kanten, do not neglect to practice it immediately in the house so that your family will more than happy.