Japan / Desserts

Kanten citrus cups

Name: Kanten citrus cups
Prep time: 10 min
Cook time: 5 min
Yield: 4 portions
Cuisine: Japan
Ingredients: 400 ml water; 4 g agar powder; 60 g sugar; 200 ml orange juice; 150 g mandarin segments

A home-cooking adaptation of kanten citrus cups, with practical ingredients and clear steps.

Prep10 min

Cook5 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Whisk agar into water in a saucepan.
Bring to a boil, stirring, and simmer two minutes or follow the agar packet.
Stir in sugar until dissolved; remove heat and gradually add juice.
Divide mandarin segments into cups, pour in liquid and refrigerate until set.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates. Agar strength varies; check packet instructions.

Allergen notes

Check packaged ingredients and cross-contact labels. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 102 kcal
Protein: 0.8 g
Carbs: 26.3 g
Fat: 0.1 g
Fibre: 2.2 g
Total sugar: 22.9 g
Sodium: 1 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it