{"id":457,"date":"2020-09-20T20:55:21","date_gmt":"2020-09-20T20:55:21","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=457"},"modified":"2020-09-20T20:55:21","modified_gmt":"2020-09-20T20:55:21","slug":"63z49dnld3mbcf8-ndaze-jllm2-l8bhz-n8tjx-zysh2-al5zd-zeymk-93pch-nax3h-k26m2-8ja3j-82y9e-56ggk-dsgc2-y4fme-8mlg4-6lhye-cslll-pnfl6-pa7p3-732fw-x3bps-26rdh-wwnbw-25gal-jb7m3-37zt2","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=457","title":{"rendered":"Kanten (Japanese Gelatin)"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">3 sticks kanten<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">3-1\/2 cups water<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">3 cups sugar<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 tsp. vanilla or lemon extract<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 can crushed pineapple or other fruit (drained well)<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">Boil the kanten in 3-1\/2 c. water until well-dissolved.  Put in the sugar and let it come to a boil again before turning off the flames.  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, 2-1\/2 inches deep.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1600635224137-LGELWDO3U3JWTR3N3TML\/77.png?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>3 sticks kanten 3-1\/2 cups water 3 cups sugar 1 tsp. vanilla or lemon extract 1 can crushed pineapple or other fruit (drained well) Boil the kanten in 3-1\/2 c. water until well-dissolved. Put in the sugar and let it come to a boil again before turning off the flames. Pour into a square pan&#8230;<\/p>\n","protected":false},"author":0,"featured_media":458,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[40],"tags":[7,35,3,77],"class_list":["post-457","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-favorite-recipes-for-islanders-1978","tag-houselots","tag-japanese","tag-mrs-thomas-n-saito"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/457","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=457"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/457\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/458"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=457"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=457"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}