Kinako Milk Agar Jello

Kinako Milk Agar Jello

Enjoy the mildly sweet flavor of kinako with this milk agar jelly.
Although it's actually agar, it's so jiggly that it's almost like pudding.
No need to measure the ingredients.

Ingredients: 5 servings

400 ml (2 cups)
1 teaspoon
1 tablespoon (3 teaspoons)
Kanten powder
1/2 teaspoons


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.

Story Behind this Recipe

I was craving a Japanese dessert using kinako and milk.