Basic Apple Juice Kanten

Kanten is the Japanese name for a jelled dish (savory or sweet) made using agar. (Or agar agar.)

Agar (from red algae) is used in jellies, ice cream, popsicles, custards, preserves, candy, soups and sauces.

It is easy to cook with, nearly tasteless, vegan and makes a really light, delicious alternative to gelatin.

Agar also contains lots of fiber and acts as a mild laxative.

You can find agar in powder, flake or stick form. Most common here is powder or flakes.

The agar is cooked into liquid until dissolved, and then cooled to set.

Here’s the curve ball.

The more acid the liquid is, the more agar you will need.

So, making a lemon Kanten will need more agar than apple juice Kanten.

How much more?`

This recipe is on purpose just apple juice (and mint).

The amount of agar will be pretty constant between apple juices so it is a good recipe to start with. (Just follow the recipe)

You can test how much your Kanten will set. After it has finished cooking turn off heat. Put a small amount of the hot liquid into a little dish (I use my small measuring cup) and put in the freezer for 5 minutes. That’s enough time to chill that little amount and you will have a pretty close indication of what your end result will be.

You can always add a little more juice (if too set) or cook in a little more agar (if too soft).

The fact that it’s easy to adjust the results makes it easy work with even if you are not a chemist.

Coming up soon are more desserts with agar but for now have fun with this one.