Anmitsu: Japanese Fruit Dessert with Kanten Jelly, Shiratama Dango, Azuki Beans, and Kuromitsu Syrup Recipe

Introduction

Anmitsu is a classic Japanese dessert that combines refreshing kanten jelly, chewy shiratama dango, sweet azuki bean paste, and fresh fruits. Topped with kuromitsu syrup, this treat offers a delightful mix of textures and flavors perfect for any season.

Ingredients

• ½ stick Kanten (or 2 g of Kanten powder)
• 250 ml water
• 1 tbsp sugar
• 8 shiratama dango
• 80 g azuki bean paste
• Fresh fruits of your choice
• 40 g Kuromitsu syrup

Instructions

1. Step 1: Soak the kanten stick in a bowl of water (not included in the 250 ml) for about 10 minutes.
2. Step 2: Squeeze out excess water and tear the soaked kanten into smaller pieces.
3. Step 3: Place the kanten pieces and 250 ml of water in a saucepan over medium heat and bring to a boil.
4. Step 4: Let it simmer while stirring continuously until the kanten pieces dissolve completely.
5. Step 5: Turn off the heat and add sugar, stirring until dissolved.
6. Step 6: Pour the dissolved kanten mixture through a sieve into a container or mold.
7. Step 7: Cool to room temperature, then refrigerate for at least 1 hour to set.
8. Step 8: Once set, cut the kanten jelly into small cubes.
9. Step 9: Prepare the shiratama dango according to your preferred recipe.
10. Step 10: Wash and cut your chosen fresh fruits into bite-sized pieces.
11. Step 11: Prepare kuromitsu syrup or use a store-bought version.
12. Step 12: Divide the kanten jelly cubes evenly into two serving bowls.
13. Step 13: Top each bowl with shiratama dango and half of the sweet azuki bean paste.
14. Step 14: Arrange the fresh fruits on top and drizzle each serving with 1 tablespoon of kuromitsu syrup.

Tips & Variations

• For a smoother texture, you can blend the kanten jelly before setting if desired.
• Try seasonal fruits like melon, strawberries, or peaches to vary the flavor throughout the year.
• Kuromitsu can be substituted with honey or maple syrup for a different sweetness profile.
• If using kanten powder, follow package instructions closely for best results.

Storage

Store any leftover anmitsu components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving for the best texture. Kanten jelly and shiratama dango can be reheated briefly in warm water or enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is kanten, and can I substitute it?

Kanten is a natural gelatin derived from red algae, used to make firm, clear jelly. You can substitute it with agar agar powder if kanten sticks are unavailable.

Can I prepare anmitsu in advance?

You can prepare the kanten jelly and shiratama dango ahead of time, storing them separately in the fridge. Assemble the anmitsu just before serving to maintain freshness and texture.

Anmitsu: Japanese Fruit Dessert with Kanten Jelly, Shiratama Dango, Azuki Beans, and Kuromitsu Syrup Recipe

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★★★★★

4.4 from 130 reviews

• Author: Thomas
• Total Time: 1 hour 35 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

Anmitsu is a traditional Japanese dessert featuring agar-based kanten jelly cubes served with sweet azuki bean paste, chewy shiratama dango, fresh fruits, and drizzled with kuromitsu syrup. This refreshing and subtly sweet treat is perfect for a light dessert or snack, showcasing a delightful combination of textures and flavors.

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Ingredients

Scale 1x2x3x

Kanten Jelly

• ½ stick Kanten (or 2 g of Kanten powder)
• 250 ml water
• 1 tbsp sugar

Other Ingredients

• 8 shiratama dango
• 80 g azuki bean paste
• Fresh fruits of your choice (such as melon, pineapple, strawberries, or peaches)
• 40 g Kuromitsu syrup

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Instructions

1. Soak the kanten
   Soak the kanten stick in a bowl of water (not included in ingredient measurements) for about 10 minutes to soften it.
2. Prepare kanten pieces
   Squeeze out excess water from the soaked kanten and tear it into smaller pieces to facilitate dissolving.
3. Dissolve kanten
   Place the kanten pieces and 250 ml of water in a saucepan over medium heat and bring to a boil, stirring continuously until the kanten dissolves completely.
4. Add sugar
   Turn off the heat and stir in 1 tablespoon of sugar until fully dissolved.
5. Strain and mold
   Pour the dissolved kanten mixture through a sieve into a container or mold to remove any lumps.
6. Cool and set
   Allow the mixture to cool to room temperature, then refrigerate for at least 1 hour until it sets firmly into jelly.
7. Cut kanten jelly
   Once set, cut the kanten jelly into small cubes.
8. Prepare shiratama dango
   Make the shiratama dango according to your preferred recipe or pre-made supply.
9. Prepare fruits
   Wash and cut fresh fruits of your choice into bite-sized pieces.
10. Prepare kuromitsu syrup
    Make kuromitsu syrup following your recipe or use store-bought syrup.
11. Assemble anmitsu
    Divide the cubed kanten jelly evenly between two bowls.
12. Add toppings
    Top each bowl with shiratama dango and half of the sweet azuki bean paste.
13. Add fruits and syrup
    Add the fresh fruit pieces on top and drizzle 1 tablespoon of kuromitsu syrup over each serving.

Notes

• Kanten can be substituted with agar powder for convenience.
• Shiratama dango are chewy rice flour dumplings that complement the jelly texture.
• Use a variety of fresh seasonal fruits for best flavor and presentation.
• Kuromitsu syrup adds a rich, deep sweetness similar to molasses, balancing the light jelly and fruits.
• Refrigerate anmitsu just before serving for optimal freshness and texture.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Japanese

Keywords: Anmitsu, Japanese dessert, kanten jelly, agar jelly, shiratama dango, kuromitsu, azuki bean paste, fresh fruit dessert