Soak the kanten in cold water for about 30 minutes until it becomes soft.
Remove the kanten from the water and gently pat dry. Add to 300ml of boiling water, add 15g of sugar and simmer until the kanten dissolves. Pour into a wetted mould and leave to refrigerate until set.
Slowly stir in 40-50ml of water to the shiratama ko flour. Keep mixing until the mixture becomes smooth and soft, then roll into roughly 16 balls.
Bring a large pan of water to the boil. Place the shiratama ko balls into the water. Allow them to simmer until they rise to the surface, then leave for a minute or two before placing in cold water.
Your kanten is ready. Cube the jelly and chop your fruit into bite sized pieces. Arrange in bowls with the shiratama ko balls and a dollop of red beans. Drizzle on a bit of syrup from the tinned mandarins if you have any.