Recipe: Tasty Kinako Milk Agar Jello

Kinako Milk Agar Jello. Great recipe for Kinako Milk Agar Jello. I was craving a Japanese dessert using kinako and milk. Just be careful not to heat over high heat.

This will cause the milk to boil super fast (and form scum) Sometimes the powdered agar may seem fully dissolved when it's actually not. Test with a wooden spatula and make sure it doesn't seem to. Pour the fruit juice into a small saucepan, and add in the agar agar flakes. You can cook Kinako Milk Agar Jello using 4 ingredients and 5 steps. Here is how you cook it.

Ingredients of Kinako Milk Agar Jello

1. You need 400 ml of Milk.
2. It's 1 tsp of Kinako.
3. You need 1 tbsp of Sugar.
4. Prepare 1/2 tsp of Kanten powder.

Bring the juice to a boil, and whisk constantly to help the agar flakes dissolve. For the red jello: Add the agar agar flakes or powder, water, fruit juice and sugar to a pot on the stove. Bring to the boil stirring regularly. Pour out into serving bowls or glasses.

Kinako Milk Agar Jello step by step

1. Here are the ingredients..
2. Add 300 ml milk, sugar, and kanten in a pot. Mix and heat to dissolve..
3. When the edge of the pan is slightly bubbling, add the rest of the milk and stir over low heat. Try to keep at 90°C/194°F and do not let it boil..
4. Take one ladle of the mixture and dissolve the kinako powder in a bowl, and return it into the pot. It will get lumpy if you add the kinako directly into the pot..
5. Turn the heat off when it's nearly boiling. Pass through a tea strainer as you pour into a container. When it's slightly cooled down, chill in the fridge to finish..

This easy recipe for Coconut Agar Jelly (Thach Dua) makes a wonderful summertime treat your entire family will love. Slightly crunchy agar jelly is infused with creamy coconut milk to make a refreshing chilled dessert. The jelly is silky, creamy and so cooling on a hot summer day. Stir together coconut milk, coconut water (or water), agar-agar powder, and sugar in a pot. Bring to a boil over medium heat, and keep stirring with a whisk until all the sugar and agar-agar powder has completely dissolved.