|Ingredient||8 Servings||8 Servings|
|one or more kinds of fresh fruit||about 5 oz.||about 150g|
|agar powder||¾ tsp.||2g|
|water||1 cup||250 ml|
|sugar||¾ cup, heaping||50g|
This kanten-based dessert is another form of anmitsudama, but is a little sweeter. It is also easier to make, since it only requires one pan. It is essentially a Japanese version of the American classic jello mold, with seaweed-based agar gelatin in place of jello.