I am falling in love with kanten all over again. Summer = = cool, fruity desserts. Like mango kanten! Sometimes mango kanten comes out like this:
And that’s fine. It’s actually quite pudding-like. But, I kinda like it to be firmer, more like yokan.*
- 1 can of sweetened mango puree ($3.49 for 30 oz – I used Ashoka, a brand sold in Indian markets);
- 2 cups of water;
- 4 grams of powdered kanten (about $.50 worth);
- sugar to taste (optional); and
- lime slices (optional).
Boil the water. Add the puree. Mix, mix, mix. Once the temperature rises again to barely a simmer, add the powder. Mix, mix, mix. You want to avoid lumping! Taste it. Add sugar/sweetener if necessary. Pour into a 9″ pie plate (it will just barely fit). Let it cool to room temperature. Then cover with wrap and refrigerate for 2 hours. Cut it into squares and serve. Makes a lot…at least eight or nine servings (turns out to be about $.50 per serving or less). Squeeze a bit of lime if you have it – I kinda like the contrast with the dense mango flavor.
*One of these days, I will have to make a tea-flavored yokan (photo displayed here by kind permission of ya ma):
P.S. I had no idea that people prepare kanten in Mumbai…interesting!
P.P.S. Here is some gratuitous food porn, of castella (fantabulous Japanese dessert by way of the Portuguese):
It’s something you can enjoy even if it’s cold and gloomy out!
I love sweets, but, I don’t make very many…I guess I’m trying to be more daring about my desserts! So, here are some other recipes I’ve blogged about that are perfect for you if you are a novice like me:
- My Mom’s Kohi Kanten;
- Tropical Influenced Fruit Salad: major hit with no added sugar!; and
- My Grandma’s Cranberry Salad.