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.

Nori Peanut Rice Crisps

In Taiwan, “popcorn trucks” 爆米香 are a thing. You can find them driving through neighbourhoods, parking to sell rice puff squares while blaring “Bao Mi (Popcorn), Bao Mi.” If you stop long enough, you will hear a giant bang followed by a puff of smoke and the aroma of roasted peanuts, job tears and rice. It’s a memory everyone has growing up in Asia. Some versions include sesame seeds and it’s relatively similar to peanut candy, a popular snack among the old folks. I am known to devour these by the bag.

I was re-introduced to puffed rice making granola Glo bars from OhSheGlows before realizing, heck, I need to make my own version of these. I’ve replaced the maltose (麥芽糖) with brown rice syrup, which is terrifically sticky and holds around 2/3 of sweetness compared to honey. I also substituted butter with almond butter, though peanut butter will do just as well. A healthy-westernized version of Bao Mi that is marvelously crunchy. I have a square or two for breakfast and it keeps me surprisingly full. You can add your own flair to these with roasted nuts, chia seeds and completely veer off the path of tradition.

Nori Peanut Rice Crisps 海苔花生爆米香

Ingredients

1/2 cup brown rice syrup (sub honey but it will taste a lot sweeter)
1/2 cup creamy almond butter (sub peanut butter)
3 1/2 cups puffed rice crisps
1 pack toasted nori sheets (17 grams), torn and crumbled into pieces
1/2 cup roasted peanuts (sub any kind of roasted nuts)
I tbsp sesame seeds or chia seeds

Instructions

Line a 9x13 inch baking pan with parchment paper, and aim for one with depth as it yields thicker squares. In a large bowl, combine the dry ingredients — puffed rice, nori, peanuts, sea salt and sesame seeds. Set aside. In a large soup pot, add the brown rice syrup and almond butter and cook on medium-low heat until it bubbles. Keep an eye on it and don’t let it caramelize or harden. Remove pot from the heat source and add in the dry ingredients, stirring furiously to encourage even distribution. The mixture will be very sticky.

Transfer contents from the pot to the baking tray. Scrape the sides with a spatula. Spread it evenly and press down with a spatula or wooden spoon. Set aside until cool and slice into squares or bars with a bread knife. Store cooled in an airtight container. It keeps well at room temperature for a week.