30 Dec Carrot kanten dessert Recipe
Woods Macrobiotic Cooking Academy of Southeast Asia
Carrot kanten dessert with ume plum malt sauce
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
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
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