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
Scale
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
