Potato Starch Porridge (Kanji)
A soothing and light porridge made from potato starch, known traditionally as Kanji. This versatile dish can be prepared with water for a translucent, jelly-like consistency or with milk for a creamy, comforting pudding. Flavored with sugar and aromatic rose water, it serves as an excellent gluten-free breakfast or a gentle restorative meal similar to arrowroot porridge.
Ingredients
- 1 tablespoon Potato starch (Originally '2 small flat spoons' of potato flour/dough. Potato starch is the modern equivalent.)
- 1 cup Whole milk (Originally '1 pasher' (approx 250ml). Can substitute with water for a lighter, clearer kanji.)
- 1 tablespoon Sugar (Adjust to taste.)
- 1 teaspoon Rose water (Or any essence of choice (vanilla, cardamom).)
Instructions
- 1In a small cup, mix the potato starch with about 1 tablespoon of the cold milk (or water) until smooth and free of lumps.
- 2Pour the remaining milk into a saucepan and bring it to a boil over medium heat.
- 3Once the milk boils, give the starch slurry another stir (as it may have settled) and pour it into the boiling milk. Reduce heat to low and cook, stirring constantly, until the mixture thickens to your desired consistency.
- 4Remove from heat. Stir in the sugar and rose water (or essence). Serve warm. Note: If using water instead of milk, the mixture will be more translucent; boiling it on the stove makes it clearer but slightly stickier.