Kantens tend to have a gel-like consistency, but the peaches make this dessert very creamy, more akin to a soy-based pudding. This is superb served with a tofu cream or with the coconut custard that accompanies the Spice ’n Rice Pudding (November '98, p. 65).
- 3 cups peach juice
- 4 Tbs. agar-agar flakes
- 2 Tbs. kudzu
- 2 cups peeled, chopped ripe peaches
- In medium saucepan, mix juice and agar flakes and allow to soak 10 minutes. Bring mixture to a slow simmer and cook until agar has dissolved, about 15 minutes .
- Add kudzu and peaches and cook, stirring often, 15 minutes. Transfer kanten to shallow casserole dish, bring to room temperature, then refrigerate until set. Blend in food processor until smooth. Refrigerate until ready to serve.
- Serving Size: 6 Servings
- Calories: 80
- Carbohydrate Content: 22 g
- Fiber Content: 1 g
- Sodium Content: 13 mg