Summer Dessert Edamame Milk Kanten

Name: Summer Dessert Edamame Milk Kanten
Cuisine: American
Ingredients: 250 grams Edamame; 10 grams Kanten; 200 ml ■Milk; 600 ml ■Water; 150 grams ■Sugar; 1 pinch ■Salt

cookpad.japan @cookpad_jp

I wanted to recreate the edamame kanten I had at a department store and couldn't forget. I tried making it many times and finally perfected this recipe.
Please try the dual-layered or triple-layered versions as a dessert for guests.

Also delicious if you use a lot more edamame.
It's a bit troublesome, but be sure to de-skin the Decorative edamame.
When making the dual and triple-layered versions, it's best to let the layers set at room temperature, and then pour the next layer in. If you let them set in the refrigerator, there's a chance they won't stick together.
The single layer version has a well-developed flavor, and the dual and triple-layered versions have the milk layer for a smoother taste. Recipe by Rinkachan

cookpad.japan @cookpad_jp

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Ingredients

250 gramsEdamame
10 gramsKanten
200 ml■Milk
600 ml■Water
150 grams■Sugar
1 pinch■Salt

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Steps

1

The kanten container I used. With water it holds 800 ml.
2

Divide up your edamame into Decorative (top in the picture) and Main (bottom in the picture). De-skin the Decorative edamame. If you don't they'll float up when you pour the liquid in.
3

Place the Decorative edamame in the container.
4

Add the Main edamame and the ■ ingredients to a blender and mix well.
5

Add Step 4 to a pot, then add the kanten and dissolve.
6

Pour into the container, then chill in the refrigerator and it's complete.
7

Dual-Layered Version: for the upper layer use 250 g of edamame, 5 g of kanten, 100 ml of milk, 250 ml of water, 75 g of sugar, and a little salt. For the lower layer use 400 ml of milk, 5 g of kanten, 75 g of sugar, and a little vanilla extract. Once the upper layer sets pour in the lower layer.
8

Triple-Layered Version: making it was a bit difficult, but it was really delicious.