Add 300 ml milk, sugar, and kanten in a pot. Mix and heat to dissolve.
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.
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.
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.
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 too grainy.