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Method:
Soak kanten or jelly stick in plenty of
water overnight or until softened. Squeeze water out of kanten,
then tear into pieces. Put the pieces in a saucepan with
⅔ cup
water. Simmer until kanten dissolves, stirring constantly.
When the mixture comes to a boil, stir in sugar. Add milk,
mixing well. Just before boiling, remove the pan from heat.
Leave to cool for a few minutes, then add vanilla extract.
Moisten the inside of a square mould with water. Pour the kanten
mixture into the mould through a strainer or sieve. Chill for
about 2 hours until set. Slide a knife around the edges to
loosen, then remove from mould and cut into cubes to serve.
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