KitchenNippon

【Ingredients】 (4 Servings)
◆Miruku Kanten
Bōkanten (棒寒天 / Bōkanten) ………1/2
Water (水 / Mizu) ………………………..150ml
Sugar (砂糖 / Satō) ……………………….2tbsp
Milk (牛乳 / Gyūnyū) …………………….150ml

◆Fruit
Watermelon (すいか / Suika)……………………………………………………..200g
Canned oranges (みかん[缶詰] / Mikan [kanzume]）………………………60ｇ
Canned pineapple (パイナップル[缶詰] / Pie-napuru [kanzume])……….１

◆Syrup
Sugar (砂糖 / Satō)…………………………………………………………………….2tbsp
Water (水 / Mizu)……………………………………………………………………….60ml

【How to Make】

① Rinse the bōkanten in water and then soak it in water for at least 1 hour. After removing the bōkanten from the water, squeeze out the excess water and then shred it into fine pieces.

② Transfer the bōkanten and water to a pot, bring the water to a boil, and dissolve the bōkanten. Add the sugar and dissolve it completely. Add the milk and mix well.

③ Strain the mixture into a baking pan and let it cool. Once the mixture reaches room temperature, cover the baking pan with plastic wrap and put it into the refrigerator.

④ Cut the watermelon and pineapple into bite-size pieces.

⑤ To make the syrup, add the sugar and water to a heat-resistant baking dish and heat for 1 minute in a microwave. Do not cover the dish with plastic wrap. Let the mixture cool and then put it into the refrigerator.

⑥ Cut the miruku kanten into cubes about 2cm (little more than 3/4in.) on each side. Serve the miruku kanten and fruit in small bowls or on dessert dishes, and drizzle on the syrup.

Recipe Developed by: Machiko Tateno