30 Dec Carrot kanten dessert Recipe
Woods Macrobiotic Cooking Academy of Southeast Asia
www.healthyfoodmalaysia.com
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
Sauce:
Ume vinegar 1 tablespoon
Rice syrup 3 tablespoons
Method:
-
Grate carrot, squeeze out juice, set aside.
-
Rinse kanten bar, squeeze dry, cut into small pieces
-
Soak chopped kanten with water, carrot juice, and apple juice, rest for about 1 hour.
-
In a pan, warm a few drops of oil, add the carrot, a few grains of sea salt, steam boil until sweetness is released.
-
Bring (3) to a boil, simmer until kanten dissolves. Add (4)
-
Add rice syrup if desired.
-
Pour into a mould, chill for about 1 to 2 hours. When set, cut out with difference shapes.
-
Spoon into serving glasses.
-
Combine the sauce and spoon over the carrot kanten.
Recipe by June Ka Lim, macrobiotic vegan chef
Copyrights reserved @2019