Kanten (Japanese Gelatin)
3 sticks kanten
3-1/2 cups water
3 cups sugar
1 tsp. vanilla or lemon extract
1 can crushed pineapple or other fruit (drained well)
Boil the kanten in 3-1/2 c. water until well-dissolved. Put in the sugar and let it come to a boil again before turning off the flames. Pour into a square pan or dish. Add the extract and pineapple. Cool and serve in slices. This recipe will fill a 10 x 14 inch pan, 2-1/2 inches deep.
