With Condensed Milk Milky Zunda (Edamame) Soy Milk Kanten Jello

With Condensed Milk Milky Zunda (Edamame) Soy Milk Kanten Jello

This is a mildly milky kanten jello with the beautiful color of edamame.

Ingredients: An easy to make amount

Edamame (in their pods)
200 g (net weight 100 g)
Soy milk
100 ml
a pinch
Kanten block or powder
4.5 g (or 4 g powdered)
150 ml
Granulated sugar
20 to 30 g
Storebought or homemade condensed milk - Recipe ID: 617420
2 tablespoons
Vanilla essence
about 2 shakes


1. If using a kanten block, soak it in water beforehand. Boil the edamame in salted water, or if using frozen, defrost it. Take the beans out of the pods.
2. Put the edamame, salt, soy milk (heated until lukewarm in the microwave) in a food processor, and puree until smooth.
3. Put the water and kanten in a pan (if using powdered kanten, sprinkle it in now) and heat until it comes to a boil. Turn the heat down to low, simmer for 2 to 3 minutes, add the sugar and simmer for another minute or so.
4. Turn off the heat, mix in the condensed milk, and sprinkle in the vanilla essence. Put the contents of the pan into the food processor with the edamame puree. Process to combine.
5. Pour the mixture into a mold, chill until set in the refrigerator, and it's done. It will set very fast so work quickly. ※Skim off any bubbles on the surface.
6. Cut the set jello into any size you like and serve. It's delicious on its own, but you could also eat with a sweet syrup of your choice.
7. I served it here with Easy Homemade - Kuromitsu Black Sugar Syrup (Recipe ID: 1177934). You just put the ingredients in a pan...and simmer.
8. The texture of the jello changes easily, so eat it the same day you make it.

Story Behind this Recipe

Summer means edamame season.
I was wondering if there was a way to enjoy then in ways other than beer snacks.
I compared the recipes in various cookbooks, and came up with this recipe that uses a reduced amount of sugar and adds richness with condensed milk.
I use "Akahoppe's" recipe for homemade condensed milk - Recipe ID: 617420.