Milk Fruit Kanten

Name: Milk Fruit Kanten
Yield: 4 to 6 servings
Cuisine: British
Ingredients: 1 sachet (4 g) Kanten Powder OR 4g (1 & 1/4 teaspoons) Agar Agar Powder; 1 cup Water; 5-6 tablespoons Sugar; 1 cup Milk; 2 tablespoons Condensed Milk; Fruit (ex. Strawberries, Peach, Pineapple, Kiwi Fruit, Canned Fruit)

Hiroko Liston @hirokoliston

Melbourne, Australia

I scarcely remember the time when I was in my third year of primary school, but I clearly remember a boxed lunch that my mother made for me on a school excursion day. My lunch impressed all teachers and their praises made me so happy. The most outstanding food in the lunch box was this ‘Milk Fruit Kanten’. As Kanten jelly won’t melt at normal temperature, it is suitable to pack in the lunch box. It was a lovely dessert.

What else in the lunch box? Sushi Roll (cut into bite size), Fried Chicken, Tamagoyaki (Omelette), Mini Sausages shaped like octopus and Salted Cucumber cut decoratively!

Hiroko Liston @hirokoliston

Melbourne, Australia

What else in the lunch box? Sushi Roll (cut into bite size), Fried Chicken, Tamagoyaki (Omelette), Mini Sausages shaped like octopus and Salted Cucumber cut decoratively!

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Ingredients

4 to 6 servings

1 sachet (4 g)Kanten Powder OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
1 cupWater
5-6 tablespoonsSugar
1 cupMilk
2 tablespoonsCondensed Milk
Fruit (ex. Strawberries, Peach, Pineapple, Kiwi Fruit, Canned Fruit)

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Steps

1

Arrange some fruit in a large plastic container.
2

Place Water and Kanten Powder in a saucepan and bring it to the boil. Keep boiling for 1 minute, occasionally stirring.
3

Remove from heat, add Sugar, and mix well. Add Milk and Condensed Milk, and quickly mix well. Be aware it will start setting soon.
4

Pour the mixture over the prepared Fruit in the container. Place in the fridge until firmly set.