Anmitsu. Anmitsu (あんみつ, rarely 餡蜜) is a Japanese dessert that dates to the Meiji era. It is made of small cubes of agar jelly, a white translucent jelly made from red algae. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly.

Anmitsu It is a delightful combination of different textures including firm kanten jelly, sweet fruits, and a coarse sweet red bean paste called anko (contributing the "an" in the name of this dish). As for the fruit, almost any combination of your favorite fruits are sure to please the palate, but. Anmitsu (あんみつ) is a summer dessert (but why don't we enjoy all year around?) made of small cubes of agar agar jelly, sweet azuki bean paste, mochi, a variety of fruits, ice cream, and boiled peas. You can have Anmitsu using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Anmitsu

It's 4 g of (=2tsp) KANTEN (agar agar)powder.
Prepare 500 ml of water.
Prepare 1 tbsp of sugar.
It's 1/2 tsp of Matcha powder and 1/2 tsp hot water.
Prepare 4 tbsp of SHIRATAMAKO(glutinous rice flour).
Prepare 3 tbsp of water.
You need 4 tbsp of canned AZUKI (red bean paste).
Prepare 4 scoop of ice cream (vanilla or matcha ).
It's of Canned mandarin orange.
Prepare of Canned Cherry.
Prepare of KUROMITSU (Black sugar syrup).

It's usually served with black sugar syrup called kuromitu that you pour onto the jelly before eating. Anmitsu is a traditional Japanese sweet made with anko and agar cubes (a translucent jelly with a slightly neutral flavor). It is usually served in a bowl, while mitsu (black syrup) or kinako (roasted soybean flour) are often served on the side. Anmitsu commonly includes other ingredients such as mochi, chestnuts, ice cream, peas, and various fruits.

Anmitsu instructions

Place KANTEN powder and water in a saucepan. Whisk and Cook over medium heat, Whisk constantly, Bring to a boil. Add sugar, cook on low heat and whisk about 1 minute. Remove from heat.Pour the half of mixture into square baking dish or jelly mold. Stir together matcha powder and hot water in a small cup until it dissolved. Add MATCHA mixture into remaining KANTEN mixture and whisk together. Pour it into square baking dish/jelly mold. Let cool and Chill in Refrigerate..
Make Shiratama next. In a bowl, put in SHIRATAMAKO, and add water gradually until the dough turns as soft as your earlobe.Make 8 small ball with your hands.Press the center of the ball gently with your finger. (Helps to make the center of dumpling cook evenly and easier.) Put dumplings in the boiling water and boil them till they float. Remove the dumpling and cool them in cold water with ice. When it's cooled, drain the dumplings..
Cut the KANTEN jelly into small cubes. Arrange in bowls with Shiratama, fruits, AZUKI, and Ice cream. Drizzle with the KUROMITSU if you have..
If you don't put ice cream, it's just 'ANMITSU' which is a Vegetarian or Vegan friendly recipe. If you add ice cream, we call it 'Cream ANMITSU' in Japanese..

Anmitsu is a Japanese traditional cold sweet, which has been enjoyed and loved by Japanese people for decades. Anmitsu is Kanten jelly topped with fruits, dango, azuki bean paste (an), ice cream, and Mitsu (dark brown coloured syrup). There is a similar dessert called "Mitsu Mame". As Anmitsu is considered a traditional dish it's common to use a Japanese flavor of ice cream such as green tea. In some cases, a pot of kinako is served on the side instead of black syrup.