Classic Anmitsu
A timeless, traditional Japanese sweet treat. Cubes of translucent, snappy agar-agar jelly (Kanten) are served in a bowl with sweet red bean paste (Anko), chewy mochi dumplings, fresh fruit, and a drizzle of rich black sugar syrup (Kuromitsu).
- 1 tsp Agar-agar powder Kanten
- 2 cups Water for jelly
- 2 tbsp Sugar for jelly
- 1/2 cup Sweet red bean paste Anko
- 4 pieces Shiratama Dango mochi dumplings
- 1/2 cup Mixed fresh fruits strawberries, kiwi, mandarin oranges
- 1/4 cup Kuromitsu Black sugar syrup
Make the Agar Jelly (Kanten): In a saucepan, whisk the agar-agar powder into the 2 cups of water. Bring to a rolling boil over medium heat, stirring constantly for exactly 2 minutes to activate the agar. Stir in the sugar until dissolved.
Set the Jelly: Pour the hot liquid into a square container. Let it cool slightly, then place it in the refrigerator for 2 hours until incredibly firm. Unmold and cut cleanly into 1/2-inch cubes.
Prepare the Dango: If not using pre-made, boil a few Shiratama mochi dumplings until they float, then shock them in ice water.
Chop the Fruit: Cut your fresh fruits into neat, bite-sized pieces.
Assemble and Serve: In a wide, shallow glass bowl, arrange a generous mound of the translucent agar cubes. Neatly place the red bean paste (Anko), chewy mochi dumplings, and fresh fruits around and on top of the jelly. Drizzle the heavy, dark Kuromitsu syrup over everything right before eating.
Keyword anmitsu, Dessert, jelly, Summer, Traditional