Higashi – Hoshi-Kingyoku

  • Powder kanten 4g
  • water 500 cc
  • sugar 250 g
  • Mix kanten, sugar and water in a pan and heat. Mix all the time.
  • Boil it untill it start getting heavy and pull threads on the mixing utensil.
  • Put the liquid in a flat and oiled container and set it to cool.
  • When it has cooled use a cooki cutter to make sweets.
  • The finished sweet can be rolled in powdered sugar.
  • Leav them to dry 1-2 days till an outside hard skinn is formed, the surface on which it will dry need to be oiled.