Anmitsu

Name: Anmitsu
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4g Agar-Agar Powder, kanten; 500ml Water; 120g Okinawan Black Sugar, kokuto or dark brown sugar; 100ml Water; 120g Shiratamako, glutinous rice flour for dumplings; 110ml Water, as needed to form a soft dough; 200g Tsubuan, chunky red bean paste; 1 Banana, sliced; 1 Peach, ripe; or 2 canned peach halves, sliced; 10 segments of Mandarin Orange, fresh or canned, drained; 7 chunks of Pineapple, about 150 g, fresh or canned, drained; 4 Maraschino Cherries, or Japanese canned cherries; for garnish; 4 tbsp Peas, boiled; traditional: red field peas or green peas; well-drained

Anmitsu is a classic Japanese summer dessert of cool, translucent agar jelly, sweet kuromitsu syrup, pillowy rice dumplings and vibrant fruit — a delightful mix of textures and flavors in every spoonful. This version pairs homemade agar cubes and shiratama dango with rich [Tsubuan](3912) and bright seasonal fruits for a refreshing, elegant treat.

Anmitsu is a classic Japanese summer dessert of cool, translucent agar jelly, sweet kuromitsu syrup, pillowy rice dumplings and vi... Show more

Traditional Japanese Recipe

Health Grade

D · Occasional

Time

1 hr20 min

Price

0,78 €

Calories

424 kcal

vegan

low calorie

gluten free

low fat

low sodium

kid friendly

Method

Cook the kanten

Put the agar-agar powder and water in a small saucepan and whisk well before turning on the heat. Set the pan over medium heat and bring it to a full boil, stirring often so nothing sticks on the bottom, then let it boil for 2 minutes until the powder is completely dissolved and the liquid looks clear. Pour it into a shallow heatproof container so it will cool and set evenly.

Chill until firm

Let the hot kanten cool on the counter for a few minutes, then refrigerate it for 60 minutes, or until fully firm and easy to cut cleanly.

Simmer the syrup

In another small saucepan, combine the Okinawan black sugar with water. Bring it to a gentle simmer over medium heat, stirring until the sugar melts completely, then simmer for 5 minutes until slightly thickened; it should still be loose and pourable because it will thicken a little more as it cools. Remove it from the heat and let it cool for 15 minutes.

Mix the dango dough

Place the Shiratamako in a bowl and add most of the water, holding back a small splash at first. Mix with your hand or a spoon until it comes together, then knead gently until the dough is smooth, soft, and pliable, like an earlobe. Add the last bit of water only if needed; the dough should hold together without cracking, but it should not feel sticky or runny.

Shape the dumplings

Divide the dough into about 12 small pieces and roll each piece into a smooth ball. Press each ball lightly in the center to make a small dimple so the dumplings cook evenly and keep a pleasantly chewy texture.

Boil and cool dango

Bring a medium pot of water to a boil and gently lower in the dumplings. Cook until they float to the surface, then continue boiling for 1 to 2 minutes so the centers finish cooking. Scoop them into a bowl of cold water to stop the cooking, let them sit for 2 minutes, then drain well.

Cook the peas

If your peas are not already cooked, simmer them in lightly salted water for 3 minutes, or until tender, then drain very well and let them cool. If they are already boiled, just rinse off any excess starch or salt and drain them thoroughly so they do not water down the dessert.

Prepare the toppings

Peel and slice the banana. If using a fresh peach, wash it, cut it in half, remove the pit, and slice it; if using canned peach halves, just drain and slice. Separate the mandarin orange into segments if fresh, or drain the canned segments well. Trim, peel, core, and cut the pineapple into bite-size pieces if fresh, or drain canned pineapple well. Drain the maraschino cherry if it is very syrupy.

Cut the jelly

Turn the chilled kanten out onto a cutting board, or cut it right in the container, and slice it into small cubes or rectangles that are easy to pick up with a spoon.

Assemble the anmitsu

Divide the kanten cubes among 4 bowls. Add a spoonful of tsubuan, a few shiratama dumplings, some banana, peach, mandarin orange, pineapple, and a small spoonful of peas to each bowl. Spoon over some kuromitsu and finish each serving with a maraschino cherry. Serve right away, or chill briefly if you want everything extra cold.