Food & Drink Magazine

Sakura Kanten Jelly

By Cathysjoy
Sakura Kanten Jelly
Sakura Jelly
(recipe adapted from littemissbento)
milk layer
2g kanten powder
100g milk
200ml water
30g sugar
2gkanten powder
300ml water
30g sugar
Sakura flowers (soaked in a bowl of water. Drain & pat dry flowers & arrange in jelly mold)
Dried sakura flakes (optional)
1. Milk layer: Add all the ingredients into a pot. Keep stirring gently & bring to low boil slowly. Pour into prepared jelly mold till the halfway mark. Rest in room temp until firmed.
2. Top layer: Add all the ingredients into a pot. Keep stirring gently & bring to low boil slowly. Pour gently into jelly mold to fill it up. Adjust the positions of the flowers. Sprinkle some dried sakura flakes on top of jelly.
3. Let the jelly rest at room temp until it firms up. Chill in fridge.
Sakura Kanten JellySakura Kanten Jelly

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