“Kohaku kan” is a traditional Japanese sweet. “Kohaku” means Amber. It’s made from brown sugar and Kanten (Agar). I decorate it with soy milk kanten but generally it doesn’t have any decoration. Enjoy texture of Kanten and beautiful Amber color fro brown sugar.
- 425 ml Water -400ml & 25ml-
- 25 ml Soy Milk)
- 4.5 g Kanten(Agar) Powder -4g & 0.5g-
- 70 g Brown Sugar
- 5 g Sugar (white)
- 1 Tbsp Honey
Ingredients & Mold, It’s OK without decoration.
<Make milk Kanten for decoration> Put 25ml of Water in a pot. Put 0.5g of Powder Agar and 5g of sugar. And mix them well.
Heat it up on a medium flame to boiling. Then, turn down the flame. Simmer it for 30 sec. Add 25g of warm Soy milk and mix them well on medium flame. Keep it in a heat‐resistant container.
<Make “Kohaku kan”> Put 400ml of water in a pot. Put 4g of Powder Agar. Mix them well. Heat it up on a medium flame to boiling.
Turn down the flame. Simmer it for 2 minutes. Add 70g of brown sugar. Mix them well on on a medium flame.
Heat it up to boiling. Turn down the flame. Simmer it for 1 minute. Then turn off the flame and add 1 Tbsp. of honey.
Mix them well. Pour it into a mold. Remove big bubbles.
Melt soy milk Kanten with a microwave. Drop soy milk Kanten on the “Kohaku kan”and draw patterns.
Leave and set it at a room temperature. Unmold it.
Cut it and chill it in the fridge. Then enjoy it!!
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