Add the water and kanten to a small saucepan and boil until the kanten dissolves.
Pour the soy milk and sesame paste into the mixture from Step 1 and mix well.
Once everything is thoroughly mixed, pour in the ※ katakuriko and water mixture and beat well.
Pour the mixture evenly into 4 serving containers and once cooled, chill in the refrigerator.
Story Behind this Recipe
Even though I didn't have any kudzu starch, I thought that if I added kanten and katakuriko I could probably achieve the same chewy texture.
If you have a heat-resistant rubber spatula please use that to mix and pour out the hot mixture. There will be no waste that way. Feel free to replace the water with dashi stock or use 300 ml soy milk.