Ingredients & mold
[Milk Kanten] Put 100ml of milk in a pot. Add 1g of Powder Agar and 30g of Sugar.
Mix them well. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 1 minute. Pour it into a mold as passing through a strainer. Leave it several minutes until it gets hard.
Unmold and crush it. Unmold and crush it.
[Clear Kanten] Put 100ml of water in a pot. Add blue food coloring if you'd like. Add 1g of Powder Agar. *If you prefer deeper color, add food coloring after completing the Kanten liquid.
Mix them. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 1 minute. Turn off the flame. Pour it into a Thermos as passing through a strainer. Keep it warm.
[Yōkan] Put 80ml of water in a pot. Add 2g of Powder Agar and 15g of sugar.
Mix them well. Heat it up on a medium flame to boiling. And add 200g of warm Koshi an (Bean jam). *Warm the Koshi an in the microwave before.
Mix them on a medium flame. Pour it into a mold.
Put the crushed milk Kanten on the Yōkan. Pour the Clear Kanten liquid to cover the Milk Kanten.
Set it by cooling it. Unmold it. Cut it and enjoy it cooled!
