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Strawberry Milk Kanten 

Translucent and with a gelatinous texture, kanten (Japanese agar agar) has been used to make refreshing desserts in Japan for centuries. Made from algae, it’s rich in fiber and minerals, making it a great vegan-friendly substitute for gelatin. This Strawberry Milk Kanten is easy to make and absolutely satisfies your palate. 


Serves 4

1 package (4 grams) agar agar powder

1 cup sliced strawberries

1 1/2 cups water

1 cup milk (can be soy, almond, oat, or any other type of milk)

1/2 cup sugar


Step 1: Put water in pot. Sprinkle agar agar powder and stir well to dissolve.

Step 2: Turn on heat and bring mixture to boil while stirring.

Step 3: Once water is boiling, lower heat and keep boiling for another minute, then add sugar.

Step 4: When sugar is dissolved, turn off heat and add milk. Let sit for about 10 minutes to cool.

Step 5: Put sliced strawberries in mold of your choice and pour in agar mixture.

Step 6: Cool in refrigerator for at least half an hour. When agar is set, it’s ready to be served.

Recipe courtesy of Misako Sassa, a cooking instructor and caterer based in New York. 

Facebook: @misako.sassa

Instagram: @food_i_eat_cook


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