Carrot kanten dessert Recipe

Carrot kanten dessert Recipe


Woods Macrobiotic Cooking Academy of Southeast Asia


Carrot kanten dessert with ume plum malt sauce

4 servings

Organic ingredients:

Carrot, grated, 100g

Macrobiotic sea salt pinch

Kanten bar, unbleached  5g

Apple juice without added sugar  1 cup

Water ½ cup


Ume vinegar 1 tablespoon

Rice syrup 3 tablespoons


  1. Grate carrot, squeeze out juice, set aside.

  2. Rinse kanten bar, squeeze dry, cut into small pieces

  3. Soak chopped kanten with water, carrot juice, and apple juice, rest for  about 1 hour.

  4. In a pan, warm a few drops of oil, add the carrot, a few grains of sea salt, steam boil until sweetness is released.

  5. Bring (3) to a boil, simmer until kanten dissolves. Add (4)

  6. Add rice syrup if desired.

  7. Pour into a mould, chill for about 1 to 2 hours. When set, cut out with difference shapes.

  8. Spoon into serving glasses.

  9. Combine the sauce and spoon over the carrot kanten.

Recipe by June Ka Lim, macrobiotic vegan chef

Copyrights reserved @2019




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