Orange-Jelly Candy (Dai-Käm)

Ingredients

• 0.5 pound (approximately 225 g) dry seaweed jelly (kanten / agar) (Look for kanten bars or agar-agar in Asian grocery stores. Use plain, unflavoured dry seaweed jelly.)
• 1 quart (approximately 950 ml) cold water (for soaking) (Used to soak the seaweed jelly for two and a half hours. Use enough to fully submerge the jelly.)
• 1 quart (approximately 950 ml) water (for boiling) (Fresh water used to melt the soaked jelly pieces.)
• 0.75 pound (approximately 340 g) sugar (Plain white granulated sugar works best for a clear, translucent result.)
• 3 tablespoons kudzu starch (Kudzu starch (also called kuzu) is available at Asian grocery stores and health food shops. Do not substitute with cornstarch as the texture will differ.)
• 3 tablespoons cold water (for dissolving starch) (Use just enough cold water to dissolve the kudzu starch into a smooth, lump-free slurry — approximately equal parts water to starch.)
• 2 oranges (freshly squeezed) juice of oranges (Squeeze the oranges just before needed so the juice is fresh. Remove any seeds before adding.)

Instructions

1. 1Place the half pound of dry seaweed jelly in a large bowl. Rinse it thoroughly under cold running water to remove any dust or impurities. Then submerge it completely in a quart of fresh cold water. Leave it to soak for two and a half hours. The jelly will absorb water and soften considerably — this is normal. Keep it at room temperature.
2. 2After soaking, lift the softened seaweed jelly out of the water. Using your hands, firmly squeeze out as much water as possible — work over a sink or bowl. Once well drained, use your fingers or a knife to break or tear the jelly into small pieces, roughly 1–2 cm in size. This helps it melt evenly in the next step.
3. 3Transfer the broken pieces of seaweed jelly into a medium to large saucepan. Pour in about a quart (950 ml) of fresh water. Place the pan over medium-high heat and bring to a boil, stirring occasionally. Continue boiling and stirring until all the jelly pieces have completely dissolved into the water and the liquid is smooth and free of lumps. This may take 10–15 minutes. Do not leave unattended as it can boil over.
4. 4Once the seaweed jelly is fully melted, reduce the heat to medium. Add three quarters of a pound (approximately 340 g) of sugar to the pan. Stir continuously with a wooden spoon or chopsticks until the sugar is completely dissolved into the liquid. The mixture should look smooth and slightly thickened.
5. 5Set a clean, empty saucepan next to your stove. Place a fine-mesh sieve or strainer over the clean pan. Carefully pour the jelly and sugar mixture through the sieve to catch any undissolved solids or lumps. Discard anything caught in the sieve. Return the clean pan with the strained liquid to the stove over medium heat and bring back to a gentle boil.
6. 6While the strained jelly mixture returns to heat, prepare the kudzu starch slurry. In a small bowl or cup, combine three tablespoons of kudzu starch with approximately three tablespoons of cold water. Stir well until the starch is fully dissolved and the mixture is smooth with no lumps. It should look like thin, milky liquid. Set it aside within easy reach of the stove.
7. 7With the jelly mixture boiling gently over medium heat, stir it constantly with a wooden spoon. Using a teaspoon or pouring very slowly, add the kudzu starch slurry drop by drop (or in a very thin, slow drizzle) into the boiling jelly. Continue stirring without stopping as you add the starch — this prevents lumps from forming. Adding it slowly and continuously is important for a smooth, even texture.
8. 8Continue stirring the jelly over medium heat. Watch it carefully — as the kudzu starch cooks, the mixture will gradually change from cloudy to clear and translucent. This is the key signal that it is ready. As soon as it becomes transparent and glossy, squeeze in the freshly squeezed juice of two oranges (removing any seeds first) and stir once to combine. Immediately remove the pan from the heat — do not continue to cook after adding the juice.
9. 9Carefully pour the hot jelly mixture into a wooden box or a square baking dish or tin of similar size. Work quickly, as the jelly will begin to set as it cools. Smooth the top gently with the back of a spoon if needed. Place the mould in a cool spot — a pantry, cool room, or refrigerator — and leave undisturbed for two hours until fully hardened. Once set, turn it out and slice into small pieces to serve.