Created by Marion_in_Savannah on March 26, 2012
Step 1: Break the kanten stick into several pieces and soak in water, covered, for 10 minutes.
Step 2: Combine 1 cup cold water and 1/4 cup sugar in a small saucepan and heat, stirring, until the sugar melts. Add the Grand Marnier if desired.
Step 3: Squeeze all the water from the softened kanten and shred it into the syrup. Strain the remaining soaking liquid to extract any shreds of kanten and add them as well. Discard the soaking liquid.
Step 4: Cook the kanten mixture, stirring, for 5 minutes until all the kanten has melted.
Step 5: Remove the mixture from the heat and stir in the pureed pineapple. Pour the mixture into a straight-sided 4 cup mold, individual molds, or foil muffin cups. Allow to stand at room temperature until cool and solidified.
Step 6: Chill for at least 1/2 hour before serving.