\u5bd2\u5929 (kanten) is used to make Japanese jelly.<\/p>\n
Basic recipe:
\n\u5bd2\u5929 2g : Liquid 200 – 300ml : Sugar (depends)<\/p>\n
*200ml will make it quite hard, and with fully water will be quite smelly of \u5bd2\u5929, so add quite a bit of sugar
\n*300ml make it better then hard, I prefer 300ml hardness.
\n* used peach syrup:water – 80ml:120ml, not too bad<\/p>\n
\u5bd2\u5929\u304b\u307c\u3061\u3083<\/strong> \u5bd2\u5929 (kanten) is used to make Japanese jelly. Basic recipe: \u5bd2\u5929 2g : Liquid 200 – 300ml : Sugar (depends) *200ml will make it quite hard, and with fully water will be quite smelly of \u5bd2\u5929, so add quite a … Continue reading
\n350g mashed pumpkin
\n50g sugar
\n300ml water
\n4g \u5bd2\u5929
\nSteam pumpkin, add sugar and mashed well. Boil \u5bd2\u5929 with water and take white stuff out after boil, around 2mins until it’s clear. Mix together with pumpkin, leave it cool before put into fridge.<\/p>\n","protected":false},"excerpt":{"rendered":"