Orange Kanten Jelly

It's a recipe to make orange jelly using kanten (agar agar). This jelly is firmer than regular orange jelly. You can cut it into small pieces to serve.
Yield: 4 servings

Ingredients:

2 tsp kanten (agar agar) power
1 1/4 cup water
3 Tbsp sugar
1 1/4 cup orange juice
1 orange, peeled and sectioned

How To Make:

Put water in a medium sauce pan and dissolve kanten powder in.
Put it on medium heat and bring to a boil, stirring well.
Turn down the heat to low and simmer for a few minutes.
Dissolve sugar in and stop the heat.
Add orange juice and stir well.
Place orange slices in jelly moulds or in glass bowls.
Pour jelly mixture over orange pieces.
Cool until set.

Ujikintoki Kakigori - Japanese Shaved Ice with Green Tea Syrup and Anko

Japanese shaved ice is called kakigori. There are a variety of kakigori flavors, and a traditional kind is Uji- kintoki kakigori which is flavored with green tea syrup and anko (sweet azuki beans). Sweetened condensed milk is often poured over Ujikintoki kakigori.

1 tsp green tea powder
2 tsp granulated sugar
2 Tbsp sweetened condensed milk
2 Tbsp anko
* ice cubes or a block of ice

How To Make:

Dissolve green tea powder and granulated sugar in 2 Tbsp of hot water. Cool the syrup and put in a small serving bowl. Shave ice over the green tea syrup, using a home shaved ice machine. Top with anko. Pour sweetened condensed milk over the ice.
*Make 1 serving

Matcha Shiratama Anmitsu

It's a combination of Japanese anmitsu dessert and azuki shiratama dessert. Top with vanilla ice cream if you would like.

Ingredients:

For matcha kanten jelly:
2 tsp matcha powder
2 Tbsp hot water
1 tsp kanten powder (agar agar)
1 1/4 cup water
2 Tbsp sugar
For shiratama dumplings
3/4 cup shiratama-ko (glutinous rice flour)
1/4 - 1/3 cup water
For topping:
3/4 - 1 cup anko

How To Make:

Pour hot water into matcha powder and mix well in a small cup. Set aside. Put water, sugar, and kanten powder in a sauce pan and put on medium heat. Bring to a boil, stirring well. Simmer for about two minutes. Stop the heat and add matcha mixture. Wet a flat container and pour the liquid. Cool until set.
Put shiratama-ko in a bowl. Add water slowly until the dough becomes as soft as earlobes. Knead the dough. Make round dumplings. Boil lots of water in a medium pan and put the dumplings. Boil until they float. Remove the dumplings from the water and put in cold water. Drain dumplings.

Cut matcha kanten jelly into small cubes and divide them into four bowls. Top with shiratama dumplings and anko.

*Makes 4 servings