Hello! Today I’m bringing you a simple, refreshing, and comforting dessert for this summer’s heat: a watermelon jelly, also known as kanten.
INGREDIENTS
- 1/4 WATERMELON
- A PINCH OF SEA SALT
- 1 TBSP KUZU
- 1 TSP AGAR-AGAR POWDER
- 1 TBSP RICE SYRUP (OR TO TASTE)
- 1 TSP APPLE CONCENTRATE
PREPARATION OF WATERMELON KANTEN
- Place the red pulp of the watermelon in a food processor and blend until it becomes a smooth liquid.
- Next, pour the blended watermelon into a saucepan, add the salt and agar-agar. Bring to a boil while stirring continuously until the agar-agar has completely dissolved.
- On medium-low heat, add the sweetener and mix well. Dissolve the kuzu in a little cold water. Add it to the saucepan, mix well, and bring it to a boil. Keep stirring.
- Turn off the heat and let it rest for 5 minutes. Then, pour the mixture into your chosen containers and let it cool until it solidifies. The texture should be that of a thick but smooth jelly.
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SUMMER COOKINGTIP
I usually add less agar-agar than the recipe calls for. I do a test by pouring a small amount of the mixture in a tiny bowl in the freezer for 5 minutes to check the consistency. This way, I can see if I need to add more agar-agar. It’s always better to start with less, as there is a risk of ending up with a too-firm consistency.
IMPORTANT NOTE
The gelling power of agar-agar varies according to the pH of the mixture to which it is added.
