Japanese Kanten Jelly with Fresh Fruit
Kanten jelly is a traditional Japanese dessert made with agar-agar instead of gelatin. This light, crystal-clear jelly is naturally vegan, low-calorie, and perfect with fresh fruit. It sets at room temperature and is easy to customize with teas, citrus, or seasonal produce.
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Servings: 4 cups
Calories: 40kcal
Cost: 3
Equipment
- small saucepan
- Whisk or spoon
- measuring cups and spoons
- silicone molds or shallow dish
- knife and cutting board
Ingredients
- 2 cups water
- 1 tsp agar-agar powder (kanten)
- 2–3 tbsp sugar or maple syrup
- 0.5–1 cup fresh fruit, chopped (strawberries, kiwi, oranges, mango, or grapes)
- 1 tsp lemon juice or vanilla extract (optional)
Instructions
- In a small saucepan, whisk the agar-agar powder into cold water until fully combined.
- Bring the mixture to a gentle boil over medium heat, stirring constantly, and simmer for 2 minutes until the agar is fully dissolved.
- Add sugar or sweetener and optional flavoring, stirring until dissolved.
- Arrange fresh fruit in molds or a shallow dish, then carefully pour the hot jelly mixture over the fruit.
- Let the jelly set at room temperature for 30–60 minutes until firm.
- Chill briefly if desired, then unmold, slice, and serve.
Notes
Always dissolve agar completely for a firm set. Avoid raw pineapple, papaya, and figs unless cooked, as they prevent setting. Chill for a crisper bite, though refrigeration is not required to set.
Nutrition
Calories: 40kcal | Carbohydrates: 9g | Sodium: 5mg | Potassium: 60mg | Fiber: 1g | Sugar: 7g | Vitamin A: 150IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 0.3mg