Hokkaido Melon Kanten

Carefully cut the Hokkaido melon in half, scoop out the seeds, and then scoop out the flesh. Puree the 800g of Hokkaido melon flesh until smooth.

In a medium saucepan, combine the water and kanten powder. Whisk well to dissolve the kanten powder. Bring the mixture to a boil over medium heat, stirring constantly, and boil for 1 minute to fully activate the kanten.

Reduce the heat to low and add the granulated sugar. Stir until the granulated sugar is completely dissolved. Remove the saucepan from the heat.