Toshichin-mama's Milk Yokan Jello
My mother-in-law taught me this recipe, which is made as part of the New Year's feast.
1. I used a 255 x 140 x 47 mm mold.
2. The amount of sugar given makes the jelly pretty sweet. Please adjust the amount to taste. If you use powdered sugar, the jelly will be even smoother. If you use a variety of kanten called "Agar agar," it will have a gelatin-like wobbly texture, so I recommend it when you are making the jelly in a mold. If you can't get that, use 1/4 of the kanten in the recipe. For 6 servings (or 2 pudding molds). Recipe by Kazapi-
Toshichin-mama's Milk Yokan Jello
My mother-in-law taught me this recipe, which is made as part of the New Year's feast.
1. I used a 255 x 140 x 47 mm mold.
2. The amount of sugar given makes the jelly pretty sweet. Please adjust the amount to taste. If you use powdered sugar, the jelly will be even smoother. If you use a variety of kanten called "Agar agar," it will have a gelatin-like wobbly texture, so I recommend it when you are making the jelly in a mold. If you can't get that, use 1/4 of the kanten in the recipe. For 6 servings (or 2 pudding molds). Recipe by Kazapi-
Cooking Instructions
- 1
Pour milk in a pan. Sprinkle powdered agar evenly so that it doesn't form lumps. Mix the milk and kanten together quickly, then turn on the heat and set to medium. Continue stirring, and when the kanten has dissolved, add sugar. Mix up from the bottom with a spatula so that it doesn't burn, and heat until it comes to a boil.
- 2
Pour into a mold. When it has cooled down, refrigerate. It's done when it has set!
- 3
I added amounts for 2 individual serving pudding molds. If you use agar-agar, which is a type of kanten, it will have a wobbly smooth texture, which is suitable for situations where you pour the jelly into molds. It tastes better with less sugar in this case.
- 4
The jelly is delicious served on its own, but it's also great topped with seasonal fruit or fruit sauce. It's a very simple jelly, so users are reporting with all kinds of variations.
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