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.