Japanese kanten Jelly Dessert

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Anmitsu

Anmitsu is a traditional Japanese jelly dessert topped with red bean paste, rice dumplings and a medley of fruit all drizzled with an addictive dark sugar syrup. Its sweet, refreshing and perfect for summer!

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Anmitsu Recipe

course

Dessert

Time

1 hr 30 mins

difficulty

Easy

INGREDIENTS

full measurements in post

Make Kanten Jelly

Take a cold pan and add kanten powder and sugar. Mix well, then gradually add the water while stirring. Heat over medium and boil for 2 minutes, stirring occasionally.

STEP 1

Cool

Remove the pan from the stove and continue stirring for a few minutes to release some heat. Pour into a square mold and cool leave to cool to room temperature, then chill in the fridge.

STEP 2

Make Syrup

Add dark brown sugar, white sugar and water to a cold pan. Mix well and heat on low until dissolved. 

STEP 3

Thicken

Stop stirring and allow the syrup to bubble for 5-7 minutes, tilting the pan occasionally for even heating. Once thickened, remove from the heat and leave to cool.

STEP 4

Make Dango

Start boiling a pot of water. While you wait, mix glutinous rice flour and water together to form a dough. Divide dough and roll into balls (2-3 per portion).

STEP 5

Boil Dango

Once the water is boiling, add the dango and boil until they start to float. Set a timer for 2 minutes and prepare a bowl of ice cold water.

STEP 6

Cool

Use a slotted spoon to transfer the dango to the bowl of cold water and leave to cool until serving time.

STEP 7

Cut

Cut the chilled kanten jelly into cubes and divide into serving bowls.

STEP 8

Assemble

Top the kanten jelly with the drained dango, a scoop of red bean paste, a variety of fruit and cream or ice cream. Serve with a generous drizzle of syrup.

STEP 9

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FULL RECIPE at sudachirecipes.com

See the full post for ingredient measurements, substitutions and cooking tips!