Basic Kanten

Serves: 6


1 bar agar or 4 tablespoons flakes
4 cups


1. Break the agar bar into small pieces and place in a saucepan along with the juice. (If using flakes, sprinkle them over the juice.) Bring to a boil while constantly stirring.
2. Reduce the heat to medium-low, and simmer 5 to 10 minutes or until the agar dissolves. Pour into an 11-x-7-inch baking dish.
3. Refrigerate about 2 hours or until the kanten is chilled and firm. Cut into squares, remove with a spatula, and serve.

For a Change . . .
* Add nuts or slices of fresh or dried fruit to the kanten. Just be sure to let it cool a bit first.
* Instead of using juice, use stevia-sweetened lemonade, hibiscus tea, or mint tea.
* Flavor the cooked kanten liquid with a little ginger juice, orange flower water, or rose water.
* For thinner squares, refrigerate the hot liquid in a 13-x-9-inch baking dish.

* To hasten the gelling process, use only 3 cups of juice to cook the agar, and leave the remaining cup at room temperature. Once the agar has dissolved, remove the pan from the heat and add the remaining juice.
* If you are making the kanten with fresh juice, use only 2 cups to cook the agar. Add the remaining juice once the agar has dissolved. Because part of the juice will be added raw, the kanten will have a fresher taste and more nutritional value.

This Basic Kanten recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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