Dai-Kām (Orange Jelly Candy)

Ingredients

• 1/2 pound Kanton
• 3/4 pound fine white sugar
• 3 tablespoons kudzu starch
• 2 oranges
• 1 quart water

Instructions

1. Wash half a pound of dry seaweed jelly and soak it for two and a half hours in cold water.
2. Squeeze out all the water and break it in small pieces.
3. Boil in about a quart of water until well melted, then mix three quarters of a pound of sugar with this, stirring with chopsticks or a wooden spoon.
4. Strain into another pan and boil over a medium fire.
5. Take three tablespoonfuls of kudzu starch, dissolve in a little cold water, and drop this into the jelly drop by drop while stirring with a wooden spoon.
6. When it becomes transparent, squeeze in the juice of two oranges and immediately remove from the fire.
7. Pour into a wooden box and set in a cool place for two hours to harden.