You can increase 50 ml at a time to your preference
Mix 250 ml milk and 250 ml water together, add 4 g of kanten powder, and stir.
Transfer 150 ml for the strawberry milk to a separate bowl. Add 3 tablespoons sugar to the remaining 350 ml, and stir.
Transfer half of the 350 ml from step 2 to a separate bowl, and mix in 1 teaspoon of matcha powder into one of the bowls. Microwave the matcha milk for 2 minutes (700 W).
Once the matcha milk from Step 3 has hardened, heat the other milk in the microwave for 2 minutes. Stir halfway through, take it out once it has reached a boil, and pour it in over top of the matcha milk.
Add 3 tablespoons of strawberry jam to the 150 ml set aside in Step 2, and stir. Once the milk from Step 4 has hardened, microwave for 2 minutes. Take it out once it has reached a boil, and pour it into the mold.
Cut into diamond shapes once it hardens. The strawberry portion is soft, so I think you should face the green tea side up first and then cut.
These are cute cut into bite-sized pieces.
Caution: The pectin in the jam (acidic) and milk may separate. Make sure not to over mix. You can also mix fresh strawberries and the ingredients together with a mixer, to make it even more delicious.
To prevent separation: instead of mixing in the milk first, divide the water and gelatin into 3 separate portions and microwave. Add the milk and jam later. This also helps to speed up the solidifying!
Story Behind this Recipe
I wanted to make hishimochi (three layered diamond shaped mochi cakes), but I figured kanten is quick and easy, so I made this instead.
This is moderately sweetened, so feel free to adjust the amount of sugar. The agar agar will solidify at 105F/40℃, so microwave it right before pouring into the mold. The kanten will not melt unless it reaches 175-195F/80-90℃, so bring it to a boil. It will separate if you over boil, so be careful, and make sure to take it out immediately.