Anmitsu Recipe
Introduction
Anmitsu is a classic Japanese dessert featuring refreshing kanten jelly, sweet shiratama dango, azuki bean paste, and fresh fruits, all brought together with a drizzle of kuromitsu syrup. This light and colorful treat is perfect for warm days or any time you want a delightful, traditional sweet.
Ingredients
- ½ stick kanten (or 2 g kanten powder)
- 250 ml water
- 1 tbsp sugar
- 8 shiratama dango
- 80 g azuki bean paste
- Fresh fruits of your choice
- 40 g kuromitsu syrup
Instructions
- Soak the kanten: Place the kanten stick in a bowl of water (not included in the ingredient list) and soak for about 10 minutes.
- Prepare the kanten jelly: Squeeze out the excess water from the soaked kanten and tear it into smaller pieces. Put the kanten pieces and 250 ml of water in a saucepan over medium heat and bring to a boil. Simmer while stirring continuously until the kanten is completely dissolved.
- Add sugar and strain: Turn off the heat and stir in 1 tablespoon of sugar. Pour the mixture through a sieve into a container or mold to remove any lumps.
- Set the jelly: Let the jelly cool to room temperature, then refrigerate for at least 1 hour until fully set. Once set, cut the kanten jelly into small cubes.
- Prepare other ingredients: Make the shiratama dango using your preferred recipe. Wash and cut the fresh fruits. Prepare kuromitsu syrup or use a store-bought version.
- Assemble the anmitsu: Divide half of the kanten jelly cubes into two bowls. Top each bowl with 4 shiratama dango and 40 g azuki bean paste. Add your choice of fresh fruits on top, then drizzle 1 tablespoon of kuromitsu syrup over each bowl.
Tips & Variations
- Use a variety of colorful fruits like kiwi, strawberries, and mandarin oranges to make the dessert visually appealing and delicious.
- If kanten sticks are unavailable, kanten powder is a convenient and reliable substitute.
- For extra texture, add a scoop of ice cream or a dollop of sweetened condensed milk when serving.
Storage
Store assembled anmitsu in the refrigerator and consume within one day for the best texture and flavor. Keep prepared kanten jelly covered and refrigerated for up to 3 days. Reheat is not recommended as it will melt the jelly; best served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is kanten?
Kanten is a gelatinous substance derived from red algae, commonly used in Japanese desserts as a vegan alternative to gelatin. It sets firmly and has a light, clean taste.
Can I use other types of syrup instead of kuromitsu?
Yes, you can substitute kuromitsu syrup with honey, maple syrup, or a simple sugar syrup, though kuromitsu offers a unique molasses-like flavor that complements the dessert beautifully.
Print
Anmitsu Recipe
- Total Time: 1 hour 35 minutes (including chilling time)
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Anmitsu is a traditional Japanese dessert featuring refreshing kanten jelly cubes served with shiratama dango, sweet azuki bean paste, fresh seasonal fruits, and drizzled with rich kuromitsu syrup. This delightful combination offers a harmonious blend of textures and flavors, making it a perfect treat for warm days or any time you crave a light, sweet indulgence.
Ingredients
Kanten Jelly
- ½ stick kanten (or 2 g kanten powder)
- 250 ml water
- 1 tbsp sugar
Additional Components
- 8 shiratama dango (glutinous rice flour dumplings)
- 80 g azuki bean paste (sweet red bean paste)
- Fresh fruits of your choice (such as kiwi, mandarin orange, melon, strawberries, or peaches)
- 40 g kuromitsu syrup (Japanese brown sugar syrup)
Instructions
- Soak the Kanten: Place the kanten stick in a bowl of water (not included in ingredients) and soak for about 10 minutes to soften.
- Prepare the Kanten Jelly: Squeeze out excess water from the soaked kanten and tear it into smaller pieces. Put these pieces along with 250 ml of water into a saucepan over medium heat and bring to a boil. Simmer while stirring continuously until the kanten completely dissolves.
- Add Sugar: Turn off the heat and stir in 1 tablespoon of sugar until fully combined.
- Set the Jelly: Strain the dissolved kanten mixture through a sieve into a container or mold. Let it cool to room temperature, then refrigerate for at least 1 hour to let it set into jelly.
- Cut the Jelly: Once set, cut the kanten jelly into small cubes for serving.
- Prepare Shiratama Dango: Make the shiratama dango according to your preferred recipe or from a trusted source.
- Prepare Fruits: Wash and cut fresh fruits into bite-sized pieces for topping.
- Prepare Kuromitsu Syrup: Make kuromitsu syrup from scratch or use a store-bought version.
- Assemble Anmitsu: Divide the cubed kanten jelly equally into two serving bowls. Top each bowl with 4 shiratama dango and 40 g of sweet azuki bean paste. Add your choice of fresh fruit on top.
- Finish with Kuromitsu: Drizzle 1 tablespoon of kuromitsu syrup over each assembled bowl to add a rich sweetness.
Notes
- You can substitute kanten powder for the kanten stick, making sure to adjust the water as per package instructions.
- Use seasonal fruits to enhance the flavor and freshness of your Anmitsu.
- Shiratama dango can be made ahead of time and stored in water to keep soft.
- Kuromitsu syrup can be homemade by simmering dark brown sugar and water or purchased ready-made.
- This dessert is best served chilled and consumed the same day for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Keywords: Anmitsu, Japanese dessert, kanten jelly, shiratama dango, azuki bean paste, kuromitsu syrup, traditional Japanese sweets, fruit dessert
