Pineapple Kanten (Japanese Gelatin)

• 3 sticks kanten
• 4½ cups water
• 3 cups sugar
• 3 tsp. vanilla or lemon extract
• 1 can crushed pineapple (drained well)

Boil the kanten in 3 cups of water until it is dissolved. Put in the sugar and let it come to a boil again before turning off the flame. Pour into a square pan or dish. Add the extract and pineapple. Cool and serve in slices. This recipe will fill a 10 x 14 inch pan, 2½ inches deep.