Simmer 300 ml water and dissolve 50 g sugar to make the syrup. Let it cool.
Combine 250 ml water and the powdered kanten in a pot. Boil for 2-3 minutes.
Add sugar into the pot from Step 2 and dissolve. Add milk. Stir briefly so that the mixture is cooked through (do not let it boil).
Add vanilla extract.
Pour into a wet tupperware or bowl and chill to harden.
When hardened, make diagonal cuts to slice the jello into 2 cm diamonds.
Pour the syrup over the jello.
Chop the fruits into desired sizes and mix with the jello.