Toshichin-mama's Milk Yokan Jello

• 8 grams Powdered kanten
• 1000 ml Milk
• 100 to 200 grams Sugar or powdered sugar
• 1 see below For 2 individual pudding molds
• 3 grams Agar-Agar
• 250 ml Milk
• 15 to 25 grams Sugar or powdered sugar

1. Pour milk in a pan.
2. Sprinkle powdered agar evenly so that it doesn't form lumps.
3. Mix the milk and kanten together quickly, then turn on the heat and set to medium.
4. Continue stirring, and when the kanten has dissolved, add sugar.
5. Mix up from the bottom with a spatula so that it doesn't burn, and heat until it comes to a boil.
6. Pour into a mold.
7. When it has cooled down, refrigerate.
8. It's done when it has set!
9. I added amounts for 2 individual serving pudding molds.
10. If you use agar-agar, which is a type of kanten, it will have a wobbly smooth texture, which is suitable for situations where you pour the jelly into molds.
11. It tastes better with less sugar in this case.
12. The jelly is delicious served on its own, but it's also great topped with seasonal fruit or fruit sauce.
13. It's a very simple jelly, so users are reporting with all kinds of variations.

kanten, milk, sugar, molds, milk, sugar

Taken from cookpad.com/us/recipes/168175-toshichin-mamas-milk-yokan-jello (may not work)