Desserts > International Desserts > Japanese Desserts > Anmitsu Recipe
Classic Anmitsu: A Sweet Japanese Delight
Indulge in the refreshing and delightful Anmitsu, a classic Japanese dessert featuring agar jelly, sweet azuki bean paste, mochi, and an assortment of fruits, drizzled with a sweet syrup. This recipe offers a step-by-step guide to creating this delightful treat at home.
Ingredients
- 4 g Agar-agar powder
- 2 cups Water
- 1/2 cup Azuki red bean paste (Anko)
- 30 g Shiratamako (glutinous rice flour)
- 30 g Tofu Shiratama flour
- 50 ml Water
- 1 cup (assorted) Fruits (strawberries, kiwi, mandarin oranges, etc.)
- 1/4 cup (cubed) Gyūhi or mochi
- 2-3 tablespoons per serving Mitsumame syrup (Kuromitsu or brown sugar syrup)
- 2 tablespoons Boiled peas
Preparing the Agar Jelly
Step 1: In a saucepan, combine the agar-agar powder and water. Mix well to dissolve the powder completely.
Step 2: Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, reduce the heat and simmer for 2-3 minutes, ensuring the agar-agar is fully dissolved. This step is crucial for achieving the correct jelly consistency.
Step 3: Remove from heat and pour the mixture into a square or rectangular container. Let it cool to room temperature, then refrigerate for at least 1 hour to allow the jelly to set completely.
Making the Shiratama Dango (Mochi Balls)
Step 1: In a bowl, combine the shiratama flour and tofu flour. Gradually add water and knead until you form a dough. The dough should be soft and pliable, similar to the texture of earlobe.
Step 2: Bring a pot of water to a boil. Roll small portions of the dough into small balls (about 1 cm in diameter).
Step 3: Gently drop the mochi balls into the boiling water. When they float to the surface, continue to cook for another 1-2 minutes.
Step 4: Remove the mochi balls with a slotted spoon and immediately transfer them to a bowl of ice water to stop the cooking process and prevent them from sticking together. Let them cool completely.
Preparing the Fruit
Wash and prepare your chosen fruits. Cut strawberries in half or quarters, peel and slice the kiwi, and drain mandarin oranges. Other fruits like pineapple or grapes can also be used.
Assembling the Anmitsu
Step 1: Cut the agar jelly into small cubes.
Step 2: In serving bowls or glasses, arrange the agar jelly cubes, azuki bean paste, mochi balls, and assorted fruits.
Step 3: Drizzle generously with mitsumame syrup (Kuromitsu or brown sugar syrup).
Step 4: Garnish with boiled peas and serve immediately. You can optionally add a scoop of vanilla ice cream for an extra touch of indulgence.
Nutrition Facts (Estimated per 100g of product)
Calories: 120-150 kcal
Carbohydrates: 25-35g
Protein: 2-3g
Fat: <1g (depending on the syrup and toppings)
Note: This is an estimation and can vary based on specific ingredients used.
Important Considerations for Nutrition
Anmitsu is a relatively light dessert, but the syrup and azuki bean paste contribute to its sugar content. Adjust the amount of syrup to your preference. Choosing fresh, seasonal fruits will enhance both the flavor and nutritional value of the dessert.
FAQ
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Can I use different types of jelly?
Yes, you can experiment with different types of jelly, such as kanten or gelatin, but agar-agar provides the most authentic texture for Anmitsu. -
Where can I find Mitsumame syrup?
Mitsumame syrup (Kuromitsu) can be found in Asian grocery stores or online. Alternatively, you can make your own brown sugar syrup by simmering brown sugar and water until thickened. -
Can I make Anmitsu ahead of time?
You can prepare the agar jelly and mochi balls ahead of time and store them separately. However, it is best to assemble the Anmitsu just before serving to prevent the jelly from becoming watery and the mochi from hardening.