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–+ servings

Anmitsu (Japanese Kanten Jelly Dessert with Red Bean Paste)

Prep Time15 minutes
Cook Time15 minutes
Chilling Time1 hour
Total Time1 hour 30 minutes
Author Yuto Omura
Servings 6 servings

Ingredients 
 

Kanten Jelly

  • 4 g kanten agar powder
  • 3 tbsp sugar
  • 500 ml cold water

Kuromitsu Syrup

  • 50 g dark brown sugar
  • 50 g white sugar
  • 120 ml cold water

Shiratama Dango

  • 65 g glutinous rice flour shiratamako
  • 60 ml water

Toppings

  • 300 g red bean paste (anko)
  • 1 kiwi
  • 12 segments mandarin orange (mikan) canned or fresh
  • 6 slices peach canned or fresh
  • 6 Maraschino cherries
  • whipped cream (or ice cream) optional

Instructions 

Kanten Jelly

  • Begin by sprinkling 4 g kanten agar powder and 3 tbsp sugar into a cold pan. Mix until combined.
    mixing kanten and sugar together in a cold pan
  • Gradually add 500 ml cold water while gently whisking.
    sugar and kanten powder dissolved in water in a sauce pan
  • Place the pan on the stove and bring to a boil over a medium heat. Boil for 2 minutes and stir occasionally. Turn off the heat and fill a larger pan with cold water. Hold the smaller pan over the cold water and mix for a few minutes to cool slightly.
    heating kanten jelly mixture on the stove
  • Pour the mixture into a 7 inch square container and cool for 10-15 minutes before chilling in the refrigerator for about 1 hour.
    kanten jelly setting in a square cake pan

Kuromitsu Syrup

  • Add 50 g dark brown sugar, 50 g white sugar and 120 ml cold water to a cold pan. Mix well and then place the pan on the stove. Heat on low and continue to stir until the sugar has dissolved.
    dark brown sugar, white sugar and water in a sauce pan with mini whisk
  • Once the mixture starts to bubble, stop mixing and continue to heat until slightly thickened (about 5-7 minutes). Tilt the pan occasionally to heat evenly. Remove the pan from the heat and leave to cool before transferring into a serving container.
    thickened kuromitsu syrup in a sauce pan

Shiratama Dango

  • Start boiling a pot of water. While you wait, pour 65 g glutinous rice flour into a bowl and whisk while it's dry to aerate it. Measure out 60 ml water and add half of it to the bowl. Mix thoroughly.
    pouring water into glass bowl with shiratamako (Japanese glutinous rice flour)
  • Add the rest of the water little by little, kneading by hand each time until you can form a ball with a play dough-like texture. You might need to use a little less or more water than stated, adjust the amount according to the texture of the dough.
    shiratama dango dough in a glass bowl
  • Divide the dough into 12 equal pieces (2 per portion) and once the pot of water is at a rolling boil, roll the pieces into balls and drop them straight into the water.
    rolling shiratama dango dough into balls
  • Each time you add a dango to the pot, gently roll it to stop it from sticking to the bottom of the pan. Boil until they all start to float, then set a timer for 2 minutes.
    shiratama dango boiling in a pot of water
  • While the dango are boiling, prepare a bowl of ice cold water. When the 2 minute timer is up, transfer the dango the to ice cold water and leave to cool.
    transferring shiratama dango to bowl of ice cold water

Assembly

  • Cut the kanten jelly into 2cm (approx 1 inch) cubes.
    set kanten jelly cut into cubes
  • Divide them into serving bowls and top with a 50g scoop of red bean paste and two shiratama dango.
    kanten jelly in a glass bowl topped with red bean paste and two shiratama dango
  • Arrange the fruits on top and add whipped cream or ice cream. Drizzle generously with kuromitsu syrup and enjoy!
    Anmitsu (Japanese kanten jelly dessert with red bean paste) topped with mikan orange, peach, kiwi, shiratama dangos, a cherry and whipped cream next to a small jug of homemade kuromitsu syrup