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Kinako Milk Agar Jello

400 ml Milk
1 tsp Kinako
1 tbsp Sugar
1/2 tsp Kanten powder


Here are the ingredients. Add 300 ml milk, sugar, and kanten in a pot. Mix and heat to dissolve. When the edge of the pan is slightly bubbling, add the rest of the milk and stir over low heat. Try to keep at 90C/194F and do not let it boil. Take one ladle of the mixture and dissolve the kinako powder in a bowl, and return it into the pot. It will get lumpy if you add the kinako directly into the pot. Turn the heat off when it's nearly boiling. Pass through a tea strainer as you pour into a container. When it's slightly cooled down, chill in the fridge to finish.

Source: cookpad.com