Lemon Kanten (Japanese Dessert)

Gladys Tashiro

• 2 sticks white Kanten (shredded)
• 3 c. water
• 1 1/2 c. sugar
• 1 egg white, beaten
• Drop of green coloring
• 1/4 c. lemon juice
• 1/4 tsp. lemon extract

Soak Kanten in water and cook until melted. Add sugar and cook until dissolved. Strain and add lemon juice, extract and green coloring. Pour half of the syrup into cake pan. Add the other half of the syrup into the beaten egg white and beat gently until mixed. Pour on top of the first green layer and chill. When firm, cut into serving pieces to serve.