Traditional Anmitsu
Ingredients
- 4 gAgar-agar (powdered)
- 600 mlMineral water (divided)
- 30 gWhite sugar (for the jelly)
- 100 gpalm sugar (for the syrup)
- 100 gRice flour (for the dumplings)
- 8 pcStrawberry (hulled and halved)
- 150 gAnanas comosus (L.) Merril (small cubes)
- 200 gAzuki Beans (as sweet bean paste (Anko))
- 100 gGlutinous rice flour (for Shiratama pearls)
Method
A play on textures between firm agar jelly, juicy fruits, and sweet bean paste. The black sugar syrup binds everything with a deep, earthy note.
- 1
Mix agar and mineral water in a saucepan. Bring to a boil and simmer for 2 minutes to activate the gelling agent. Add white sugar. Pour into a rectangular dish 2 cm thick. Let set in the fridge until firm to the touch.
- 2
Heat palm sugar with a little mineral water over low heat. Reduce until the liquid becomes syrupy and coats the spoon. Let cool completely.
- 3
Mix the rice flour and glutinous rice flour with water gradually until you get an earlobe texture. Form small balls. Plunge them into boiling water. When they float to the surface, wait 1 minute then plunge them into ice water to stop the cooking.
- 4
Cut the jelly into 2 cm cubes. Divide into bowls with the cut strawberries, pineapple, and a generous spoonful of azuki bean paste. Drizzle generously with syrup.
Frequently asked questions
How do you get this dish right?
- The agar-agar must reach a full boil to set correctly.
- Only cut the jelly at the last moment to keep the edges sharp.
- The syrup must be completely cold before serving, otherwise it will melt the bean paste.
How long does this dish keep?
The jelly and syrup keep for 2 days in the fridge. The rice dumplings harden quickly, consume within the day.
