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Peach Kanten

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).

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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).

Servings
serving

Ingredients

  • 3 cups peach juice
  • 4 Tbs. agar-agar flakes
  • 2 Tbs. kudzu
  • 2 cups peeled, chopped ripe peaches

Preparation

  1. 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 .
  2. 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.

Nutrition Information

  • Serving Size 6 Servings
  • Calories 80
  • Carbohydrate Content 22 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 1 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 13 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g