I modified a recipe that my friend taught me. Recipe by Yuuyuu0221

I found Chinese almond powder, and it made me want to eat annin tofu, so I made this dish.Straining with a tea strainer makes the final result smooth. Recipe by Kanbi-baba

I really recommend almond jelly made with almond powder, I love the texture. This time I challenged myself to make almond jelly with almond extract instead. It came out really smooth and my friends are always asking me to teach them this gem of a recipe.Use 3 tablespoons water to dissolve the gelatin.-10 g of gelatin will give you quite a runny jelly. If you want it firmer, please add a little more gelatin powder. I used the A-U brand gelatin.-It also looks nice if you pour the mixture into a large container and then scoop it out into smaller ones. For 4 servings. Recipe by matchbox

If you want to make Japanese dessert for vegetarians, this is great! Used agar instead of gelatin.

I've been making milk jelly with this ratio. This is a note to myself.Do not boil the milk as it will lose flavor. Warm to lukewarm.When chilled, the sugar taste less sweet so season the mixture on the sweeter side.If you're not using molds or cutting the jello, you can add an additional 100 ml of milk to make it looser. Recipe by twinflower

This is my own variation of a recipe I learned at a class for making toddler snacks.The key is to simmer the kanten for 2-3 minutes after it comes to a boil. For 7-8 servings. Recipe by Natsu no Kinenbi

This is a sugar-free fruit kanten that you can use as a part of a dessert or to enjoy the natural sugars of the juice.You can increase the amount of kanten if this is a bit acidic. You can top with syrup if you like sweet things. Or, you can add sugar to the leftover juice. If you want to make a strong citrus dessert, squeeze lemon juice on top when eating and enjoy the refreshing taste. Recipe by Mikki-an

I adapted a recipe I saw in a book to use instant coffee, and added a little sugar.If you have granulated sugar, use that instead of regular white sugar. I think it gives a slightly more refined sweetness.As I wrote in the introduction, I added a lot of gelatin to make it the consistency I like, so you can use less if you prefer. Recipe by Shoutaboo

There is a loquat tree that my father planted in at my parents' house. Every year when the fruits ripen, I like to eat them as-is, but I also want to do something with them. To be honest I really don't like loquat or almond jelly, but I do like them in this recipe since it doesn't taste like artificial essence.Pay attention at Steps 3 & 7. If you use more than 4 kernels to this portion of water or leave the mixture to infuse for more than 30 minutes it might become bitter. If you use unripe loquat kernels, you may have the same problem. Infusing with 3 kernels for 10 minutes is enough. You can taste how strong the aroma is at Step 4. You can freeze the kernels too. Recipe by Keyco*

I made this hoping that my kids would eat this than using a normal mold.You can of course, make this in a normal jelly mold.Avoid poking holes in the skin when you scoop out the flesh! For about 4 oranges' worth. Recipe by Minimy

I suddenly remembered what my mother-in-law used to make me.Simmer and dissolve the agar until transparent. Recipe by papikun