Kanten– by Aveline Kushi
2 Cups spring or filtered water
2 Cups apple juice
Pinch of sea salt
1 Bar or 6 tbsp agar-agar (follow package instructions)
3 Medium-sized apples, sliced and cored
In a pot bring liquids to a boil, gradually stirring in the agar-agar until it dissolves. Reduce heat to low and simmer for about 15 minutes. Add apple slices the last 5 minutes, stirring occasionally. Pour mixture into a large dish or into several small molds; refrigerate until jelled. Kanten is usually ready to serve in 45-60 minutes.
Variation: Instead of apple juice, water may be used with about 1/2 cup raisins added to the apples for sweetness. do not cook melons; just let the hot liquid cook and cool about halfway, then pour over the melon pieces and refrigerate. When using azuki beans and raisins, cook them together about 11/2 hours before adding to other ingredients.