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Main Ingredients
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1
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tablespoon
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Kanten(Agar agar)
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1/2
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cup
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water
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1/2
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cup
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whole milk
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1
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tablespoon
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sugar
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Procedure
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In a small saucepan, bring Kanten(Agar agar) and water. Heat over medium to high until being boiled. Occasionally mix well.
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Reduce heat to medium and simmer for 5 minutes or until agar agar is completely dissolved.
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Turn heat off and cool it down to room temperature. Add milk and sugar. Mix well.
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Using a fine mesh strainer, strain the milk jelly water into a small four-sided flat container.
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Cool the milk jelly water down. Keep it refrigerated with lid on for a half day or until it gets firm.
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Cut the jelly into 1/2 cubes and serve them with Kuromitsu syrup.
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