Recipe : Anmitsu
Anmitsu (あんみつ) is considered as a summer dessert but we can buy it all year around here in Japan. This Japanese style parfait is made of small cubes of agar agar jelly, red bean paste called anko, mochi, various fruits, ice cream (either vanilla or matcha flavor) and boiled red beans. It’s usually served with brown sugar syrup called Kuromitsu that you pour over the Anmitsu before enjoying this sweets.
Ingredients (4 servings):
500ml Water
4g Agar agar powder
50g Sugar
50g Shiratama-ko *glutinous rice flour
40ml Water
Red bean paste, as needed [Recipe]
Matcha ice cream, as needed [Recipe]
Any fruits, as needed
(Banana, Kiwi, Pineapple, Peach, Orange, Red cherry etc)
Boiled red endomame peas, as needed
Kuromitsu, as needed
Directions:
Agar agar jelly (Kanten):
1. Pour water in a pot and add agar agar powder. Lightly stir.
2. Heat the pot with medium flame. Stir the mixture occasionally.
3. Once it starts to boil, turn to low heat.
4. Simmer another 2 minutes to dissolve agar agar powder completely.
5. Add sugar and stir well to dissolve sugar.
6. Turn off the heat and move the mixture in a container.
7. Wait until room temperature. Then, move to the fridge to set.
8. Cut into small cubes when serving.
Mochi (Shiratama dango):
1. Put shiratama-ko in a bowl.
2. Add water and knead until it becomes same softness as your ear robe.
3. Make small balls and push the middle to make the hemoglobin shape.
3. Prepare boiling water and put mochi in it.
4. When all mochi float, wait another 3 minutes.
5. Take out all the mochi from the pot and shock in water with ice cubes.
Anmitsu:
1. Put cube size agar agar jelly in a serving dish.
2. Add mochi, red bean paste, variety of fruits and matcha ice cream at the end.
3. Drizzle the brown sugar syrup. Done!
Related video:
YUCa’s Tips:
1. Dissolve agar agar powder well till transparent color.
2. Knead the mochi until it becomes same softness as earlobe.
3. Make shallow spots on both side of each mochi.
4. Keep boiling extra 3 minutes after all mochi floated.
5. Decorate ice cream at the very end if do the photo shoot.
Note : This recipe was first submitted in Oct 21, 2020 and resubmitted in Feb 18, 2025 to reflect recipe revisions and additional photos.
