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Fruits, Desserts, and Other Sweet Foods
1/8 to 1/4 ounce kanten or agar agar
1/4 cup sugar
1 and 1/2 cups pureed ripe pineapple, peeled and trimmed
1. Soak kanten for fifteen minutes to soften. Heat one cup water and the sugar and when dissolved squeeze and shred the kanten into this sugar solution. Cook for five minutes until all gel is dissolved then remove from the heat source.
2. Prepare a muffin pan, and for convenience, line six of them with paper. Add pineapple puree to the liquid and pour into the liners and allow to stand until set, about half an hour.
3. Use immediately or refrigerate, peel of the papers, invert on plates and serve.