Hawaiian Gelatin

Haw Al Kan

Preparation info

  • Makes


    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Here’s another recipe that calls for kanten, a gelatin extracted from sea vegetation. I knew from previous kitchen experience with kanten that the chemistry of this substance was very different from that of ordinary gelatin, and when I was in Hawaii I decided to try it with fresh pineapple. It gelled! Another advantage of kanten over Western gelling powders is its ability to gel at room temperature. Although most fruit-flavored gelatins taste best when chilled, kante