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Anmitsu (あんみつ) – Agar Jelly with Sweet Bean Paste and Fruit
Anmitsu is a traditional Japanese dessert made of kanten (agar jelly), anko (sweet red bean paste), assorted fruit and syrup. It is refreshing and not very sweet, which makes it a good summer dessert.
Anmitsu (あんみつ) – Agar Jelly with Sweet Bean Paste and Fruit
Laura Chen
4
30 minutes
5 minutes
250
Japanese
Dessert
Anmitsu is a Japanese dessert of agar jelly cubes, sweet red bean paste (anko) and fruit. The jelly tastes neutral and cool, while the anko and syrup bring the sweetness. Serve it chilled in summer.
Ingredients
- 1 packet agar-agar powder (4 grams)
- 600 ml water
- 80 g sugar
- 200 g anko (sweet red bean paste)
- 1 can mixed fruit (mandarins, pineapple, cherries), drained
- 2 kiwis, peeled and diced
- 100 g shiratama dango (small rice dumplings, optional)
- Mizuame (Japanese syrup) or honey for serving
Instructions
- Mix the agar-agar powder with the water and sugar in a pot and bring to a boil. Cook, stirring constantly, until the sugar has dissolved completely.
- Reduce the heat and simmer the jelly gently for about 2-3 minutes.
- Take the jelly mixture off the heat and pour it into a shallow dish. Let it cool until set, then cut it into cubes.
- Divide among four bowls: first the jelly, then the anko and mixed fruit.
- Garnish with the diced kiwi and, if using, shiratama dango.
- Drizzle with mizuame or honey before serving.
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