Tag: kanten

Kimika Soko Takechi
Larry Sokyo Tiscornia
teatimes@chanoyu.com

INGREDIENTS

• kanten (agar agar) 14gm (0.5oz) or 2 sticks
• water 900cc (3.6c.)
• sugar 300gm (10.5oz)
• mizuame (or light corn syrup) 2T
• koshian (sweet smooth bean paste) approx. 30gm (1oz) per sweet
• yellow food color – approx. 2 drops
• umeshu (plum wine) 1T

PREPARATION

1. Wash the kanten well in cold water and remove any black/brown specks. Soak in fresh cold water to cover for a couple of hours. Squeeze the excess water from the kanten and tear into small pieces. Place the kanten and water in a heavy bottom pan and cook over low heat until the kanten is dissolved.
2. Add the sugar and mizuame, or corn syrup. Continue to cook until the sugar is completely dissolved.
3. Strain through a fine strainer and return to the pot and cook a little longer. (Be careful that you do not cook too long or the kanten will become too hard.)
4. Turn off the heat and stir in umeshu and a small amount of yellow food color to achieve a golden color. Stir well.
5. Pour into a parchment-lined nagashikan mold, that is approximately 6″ X 7″ X 2″ (1000cc [4c.]) and let cool. Bubbles can be removed by running a piece of Japanese washi paper over the surface. (Note: Any similar size glass or plastic container may be used.)
6. Form the bean paste into tawara (bale) shapes.
7. Using a serrated tofu knife, cut the kanten into long, thin strips. The strips should be long enough to wrap completely around the formed bean paste. Carefully wrap the kanten around the bean paste. The sweets can be chilled before serving. Place on a towel to blot any excess moisture before serving

NOTE: Any non acidic flavoring can also be added when adding the color. Acid will cause the kanten not to gel properly.

Glenn A. Sorei Pereira
GAPereira@aol.com

Named by Hounsai Daisosho みどりの星 midori no hoshi (green stars),this sweet was designed by Midorikai alum Glenn A. Sorei Pereira of Boston, MA, for the 40th Midorikai Reunion tea in Honolulu, Hawaii on July 19, 2010.

INGREDIENTS

• Powered kanten 12g
• Water 600 cc (2.4c)
• Granulated sugar 700g (25oz)
• Light corn syrup 80g (3oz)
• Limoncello 4 tbs
• Blue food coloring 3 drops
• Nagashikan (lined mold) 5 ½” x 6″
• Kinpaku (gold leaf) a few sprinkles on each sweet

PREPARATION

1. Place kanten and water in a heavy bottom pan and cook over low/medium heat until it reaches a light boil. It is important to stir continuously.
2. Add sugar and stir until dissolved and once again bring to a light boil. Add corn syrup and continue to stir. Once again bring to a light boil. Turn off heat and add limoncello and coloring.
3. Ladle hot mixture into nagashikan that has been rinsed in cold water. Bubbles or residue that form on top can be removed by running a piece of Japanese washi paper over the top. Let cool at room temperature until solid.
   
4. Remove from nagashikan and cut length into thirds. Cut each third into fifths with serrated tofu knife. Refrigerate to chill and sprinkle with kinpaku before serving.
5. Makes 15 sweets.