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Kiwifruit Kanten Jelly

Monday, August 26, 2013 1:33

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I was happy that I had a chance to try Irene’s jelly dessert using Kanten powder and Calpico when we had a small gathering at her house last month. The Kanten powder 寒天粉 was made from Japan, the texture is not much different from the agar agar jelly. According to Japan Centre, CALPIS or CALPICO is actually a concentrated mix, which is made from lactic acid and non-fat milk mixed with water. This combination makes a tasty beverage with a taste similar to yoghurt or yakult. It helps to relieve constipation and it more or less an all-rounder health food.

Since Irene gave me a packet (4 small bags in a pack) of the Kanten powder 寒天粉, I bought a small bottle of Calpico concentrate ($9.90) from Meidi-ya to make this Kiwifruit Jelly using the konnyaku jelly mould. This jelly recipe was adapted from Irene, Osmanthus Lychee Kanten Jelly with minor adjustments. A delightful refreshing jelly but a little soft. I suggest you add a little more Kanten powder or just use the normal agar agar (1 packet, 10gm) instead. You can get the Kanten powder at Meidi-ya too but it’s quite pricey compared to the normal agar agar powder.

Kiwifruit Kanten Jelly

Ingredients:

8g Kanten Powder (2 bags)

200g Kiwi fruit puree (2-3 kiwi fruits, skinned)

750g Water

50g Calpico, concentrate

50g Sugar ( I added sugar to 100g as the kiwifruits are quite sour)

Method:

Cut kiwi fruits to pieces and blend together with water, pour into pot.
Add kanten powder and sugar into it, stir well with a hand whisk and bring mixture to boil at medium heat.
Off heat and continue to stir the mixture liquid for another 1-2 minutes.
Pour mixture liquid into moulds to cool and chill for few hours before serving.

Enjoy!

Source: http://www.anncoojournal.com/2013/08/kiwifruit-kanten-jelly.html

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