Anmitsu (Japanese Dessert)

Anmitsu is a delightful Japanese dessert featuring sweet agar jelly, red bean paste, fruit, mochi, and syrup, creating a refreshing, colorful, and traditional treat with a unique, light, and harmonious flavor profile that is both wholesome and enjoyable.

Anmitsu (Japanese Dessert)

Let’s start cooking

Recipe (Serves 4)

Ingredients:

• Kanten (Agar) Jelly:
  • 4 g kanten powder (or 1 tsp agar powder)
  • 2 cups water
  • 2 tbsp sugar
• Red Bean Paste (Anko):
  • 1 cup canned or homemade red bean paste (sweetened)
• Fruits:
  • 1 mandarin orange, peeled and segmented
  • 1 kiwi, peeled and sliced
  • 4 strawberries, halved
• Dango (Sweet Dumplings):
  • ½ cup mochiko (sweet rice flour)
  • 2–3 tbsp water (adjust for dough consistency)
  • 1 tsp sugar
• Syrup:
  • ¼ cup brown sugar
  • ¼ cup water
• Optional: Scoop of vanilla ice cream (omit for dairy-free)

Instructions:

1. Prepare Kanten Jelly:
   • In a saucepan, dissolve kanten powder in 2 cups of water over medium heat, stirring constantly.
   • Once it boils, reduce heat, add sugar, and stir until dissolved (about 2 minutes).
   • Pour into a shallow dish and let it cool to room temperature, then refrigerate for 1 hour until set. Cut into small cubes.
2. Make Dango:
   • Mix mochiko and sugar in a bowl. Gradually add water until a soft, pliable dough forms.
   • Roll into small balls (about 1 inch in diameter).
   • Boil a pot of water, add dango balls, and cook until they float (about 3–4 minutes). Transfer to cold water to cool, then drain.
3. Prepare Syrup:
   • In a small saucepan, combine brown sugar and water. Heat over medium, stirring until sugar dissolves. Let it cool.
4. Assemble Anmitsu:
   • In each serving bowl, add a few cubes of kanten jelly, a spoonful of red bean paste, a few dango balls, and assorted fruits.
   • Drizzle with the brown sugar syrup. Add a scoop of ice cream if desired.

Nutrition Information (Per Serving)

• Servings: 4
• Calories: ~180 kcal (without ice cream; ~220 kcal with ice cream)
• Macronutrients:
  • Carbohydrates: 40g
  • Protein: 2g
  • Fat: 0.5g
  • Fiber: 2g
  • Sugars: 28g
• Micronutrients (Approximate):
  • Vitamin C: 20% of Daily Value (DV) (from fruits like kiwi and strawberries)
  • Iron: 4% of DV (from red bean paste)

Note: Nutritional values are approximate and can vary based on specific brands and portion sizes. The values exclude ice cream unless specified.

Allergy Advice

• Potential Allergens:
  • Gluten: Mochiko (sweet rice flour) is naturally gluten-free, but if you’re using store-bought red bean paste, check the label for additives that may contain gluten.
  • Dairy: This recipe is dairy-free without the optional ice cream. If you include ice cream, it will contain dairy (milk).
  • Soy: Some red bean pastes may contain soy-based additives; always check the label.
  • Nuts: This recipe is nut-free, but cross-contamination can occur if ingredients are processed in facilities that handle nuts.
• Cross-Contamination Risk: If preparing in a kitchen that handles allergens like dairy, soy, or gluten, ensure utensils and surfaces are thoroughly cleaned to avoid cross-contamination.
• Substitutions:
  • For dairy allergies, omit the ice cream or use a dairy-free alternative.
  • For soy allergies, ensure the red bean paste is soy-free or make your own using azuki beans and sugar.

If you have severe allergies, consult with a healthcare professional before trying this recipe, and always double-check ingredient labels.

This Anmitsu recipe is a light, refreshing Japanese dessert that balances sweetness and texture, perfect for a variety of diets when prepared with care. Let me know if you’d like a recipe for another dish from the image!