Yogurt Kanten Jelly
ヨーグルトかん · Yogurt Kan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Yogurt kan is a simple chilled jelly made by setting drinkable yogurt with kanten, the seaweed-based agar used in traditional Japanese sweets. Kanten sets firmly at room temperature and gives a clean, tender bite that is easy for small children to manage, and the little pieces of mandarin orange make each spoonful a happy surprise. The tang of the yogurt keeps it light and refreshing, which is why it is a favorite afternoon snack in preschool kitchens.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 105 gdrinkable yogurt
- 0.9 gkanten (agar) powderA plant-based gelling agent made from seaweed that sets firmly, even at room temperature. Substitute: Agar-agar powder from an Asian grocery or health food store; gelatin can be used but gives a softer set and must be chilled.
- 15 gcanned mandarin oranges
Seasonings
- 30 gwater
- 6 gsugar
About the Japanese ingredients in this recipe
- kanten (agar) powder (かんてん（粉）)
- A plant-based gelling agent made from seaweed that sets firmly, even at room temperature. Substitute: Agar-agar powder from an Asian grocery or health food store; gelatin can be used but gives a softer set and must be chilled.
Directions
- 1
Simmer the kanten powder in the water until it fully dissolves, then add the sugar and mix well. Slowly pour in the drinkable yogurt, brought to room temperature beforehand, stirring as you go.
- 2
Drain the canned mandarin oranges and cut them into small pieces.
- 3
Arrange the mandarin pieces from step 2 in a shallow tray, pour the mixture from step 1 over them, and chill in the refrigerator until set.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 99 kcal | 198 kcal | 99 kcal |
| Protein | 3 g | 6 g | 3 g |
| Fat | 0.5 g | 0.9 g | 0.5 g |
| Carbohydrates | 22.7 g | 45.3 g | 22.7 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 117 mg | 234 mg | 117 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 99 kcal | 3 g | 0.5 g | 22.7 g | 0.2 g | 117 mg | 0.2 mg |
| 1 adult serving | 198 kcal | 6 g | 0.9 g | 45.3 g | 0.3 g | 234 mg | 0.3 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
