-
1
Brew the jasmine tea.
-
2
To do this, add 2 tablespoons of tea leaves to 200 ml hot water.
-
3
Let the tea brew for 10-15 minutes to get a strong flavour.
-
4
Pour 300 ml hot water into a saucepan along with the tea from Step 1.
-
5
Sprinkle in the powdered kanten and mix well.
-
6
Put the saucepan on medium heat.
-
7
Continuously stir the mixture until it is warmed through and the kanten has dissolved.
-
8
Separate the yellow peaches and syrup from the can.
-
9
Gently pat the peaches dry and thinly slice.
-
10
Line the bottom of a tray or flat container with the peach slices and slowly pour in the kanten mixture.
-
11
When the mixture has cooled, put it in the refrigerator to chill and set.
-
12
Make the syrup.
-
13
Pour the syrup from the canned yellow peaches into a saucepan and simmer on low heat until it reduces to half the amount.
-
14
Take the syrup off the heat and mix in the gum syrup.
-
15
When the mixture has cooled, also mix in the brandy then chill in the refrigerator.
-
16
Once the kanten has set, slice it into your preferred size and cover with the syrup.
-
17
Feel free to garnish with some mint to finish.
-
18
This is the jasmine tea that I used.
-
19
It's a tea that I was given and has a delicious flavour and nice aroma.
-
20
The canned peaches that I used were the Morning Fruit range by Hagoromo Foods.
