Kanten Jelly (寒天）

I love this refreshing summer treat. It’s basically the simplified version of Japanese Fruit Jelly. You can incorporate these jellies into most cold soupy desserts like sweet tofu, sago soup, sweet bean soups, or bubble tea if you’d like. I love these topped with soybean powder (kinako) with a drizzle of sweet syrup. It’s also really good topped with red beans.

Kanten Jelly (寒天）

Serves 4-6 people

ingredients

  • 2 tsp (4 grams) kanten powder (I buy these at Thai or Asian shops, see note for kanten strips)

  • 2 cups water

  • 2 Tbsp sugar

instructions

  1. In a medium-sized pot, add water, sugar, and kanten powder. Bring to a boil, stirring all the while to dissolve the kanten powder.

  2. Pour the mixture into a square baking tray or heat-resistant container. I use a glass baking pan for mine. Set aside to cool before putting in the refrigerator for 20-30 mins.

  3. After the jelly has been set, run a knife through the edges and invert the jelly onto a cutting board. Cut into desired squares and serve chilled. The jelly will keep in the fridge for 3-4 days.

Recipe notes

• Traditionally, kanten jelly is served in a Japanese summer dessert called Anmitsu. I’ve enjoyed versions of it with red beans and sweet syrup (kuromitsu).

• If using kanten strips, soak in water for 30 mins or overnight before boiling. This will help dissolve the kanten.

Taro coconut sago

This is one of my favorite summer desserts. It’s also a good recipe for winter when served warm. If you never had the chance to try taro — it has a nuttier, starchy texture compared to sweet potatoes. It’s also less sweet and is used in a variety of Asian desserts. 

When I lived with grandma on her tea farm in Taiwan, I would accompany her in the field every day and dig for baby taro. Dessert was simply steamed taro, peeled, and sometimes dipped in sugar. A nostalgic ingredient for me. 


Taro coconut sago

Ingredients:

  • 1/2 medium-sized taro (400 grams), peeled and diced into 1-inch cubes

  • 1 can (14 oz) full-fat coconut cream

  • 1/2 cup sago pearls (100 grams)

  • 1/3 cups sugar (80 grams) or preferred sweetener to taste

  • A pinch of salt

  • Water

Instructions

  1. In a pot & steamer, bring water to a boil and steam taro for 15 minutes. If you prefer mushier taro like me, steam for 3 minutes longer. Turn off the heat and let sit while you cook the sago.

  2. In a separate pot, bring 6 cups of water to a boil and add the sago pearls. Cook for 10 minutes, stirring constantly so they don’t stick to the bottom of the pot. Turn off the heat and let sit for 20 minutes. The residual heat will cook the pearls and they should turn from white to translucent.

  3. Pour the pot of sago pearls into a large sieve and run cold water through it, stirring with a fork. This will stop the cooking process and prevent your sago from getting too gluggy. Set the sago aside.

  4. In a clean pot, bring the can of coconut cream to a low simmer. While you are waiting — mash half of the taro in a bowl with a fork. Add all of the taro, 1/2 cup water (or more to achieve desired consistency), salt to the coconut cream and bring to a simmer. Add the sago pearls last and give it a good stir. Serve hot or chilled in the fridge.

Notes:

Consistency: The soup will become thicker the longer it sits, simply add water and adjust to the desired consistency.

Fresh Taro: Taro can be found fresh in most Asian markets. In the case you can’t find any, try some from the frozen section, though you can’t beat the fragrance of freshly cooked taro.

Over-stirring: Avoid over-stirring after everything is added together. This will ensure you get all the lovely textures from your ingredients.