Higashi – Kangori

sugar 750g
water 300ml
Powder kanten 4g
food colouring

  • in a small pan, add water, kanten and cook til kanten is dissolved
  • add sugar and let it boil on medium heat till it get 108 C
  • stop cooking and let it cool down to 50 C
  • using a pestle or hand mixer, mix liquid till becomes white. In case of colouring add colour once liquid is white
  • cover base of container with cooking paper and pour liquid in. Let it dry for a night
  • on a dish towel take out the sweet, peel paper and cut shapes
  • let both sides of sweets dry about one day.