Carrot Kanten Dessert Recipe

Woods Macrobiotic Cooking Academy of Southeast Asia

4 servings

Organic ingredients:

• Carrot, grated, 100g
• Macrobiotic sea salt pinch
• Kanten bar, unbleached 5g
• Apple juice without added sugar 1 cup
• Water 1/2 cup

Sauce:

• Ume vinegar 1 tablespoon
• Rice syrup 3 tablespoons

Method:

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

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