I was happy that I had a chance to try Irene’s jelly dessert using Kanten powder and Calpico when we had a small gathering at her house last month. The Kanten powder 寒天粉 was made from Japan, the texture is not much different from the agar agar jelly. According to Japan Centre, CALPIS or CALPICO is actually a concentrated mix, which is made from lactic acid and non-fat milk mixed with water. This combination makes a tasty beverage with a taste similar to yoghurt or yakult. It helps to relieve constipation and it’s more like an all-round health food.
Since Irene gave me a packet (4 small bags in a pack) of the Kanten powder 寒天粉, I bought a small bottle of Calpico concentrate ($9.90) from Meidi-ya to make this Kiwifruit Jelly using the konnyaku jelly mould. This jelly recipe was adapted from Irene, Osmanthus Lychee Kanten Jelly with minor adjustments. A delightful refreshing jelly but a little soft. I suggest you add a little more Kanten powder or just use the normal agar agar (1 packet, 10gm) instead. You can get the Kanten powder at Meidi-ya too but it’s quite pricey compared to the normal agar agar powder.