Traditional Anmitsu

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.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 399
• Protein: 8 g
• Carbs: 87 g
• Fat: 2 g

Ingredients

• 4 g Agar-agar ( powdered )
• 600 ml Mineral water ( divided )
• 30 g White sugar ( for the jelly )
• 100 g palm sugar ( for the syrup )
• 100 g Rice flour ( for the dumplings )
• 8 piece Strawberry ( hulled and halved )
• 150 g Ananas comosus (L.) Merril ( small cubes )
• 200 g Azuki Beans ( as sweet bean paste (Anko) )
• 100 g Glutinous rice flour ( for Shiratama pearls )

Instructions

1. Prepare Kanten jelly

   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. Make Kuromitsu syrup

   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. Shape the Shiratama

   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. Plating

   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.

Chef's tips

• 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.

Storage

The jelly and syrup keep for 2 days in the fridge. The rice dumplings harden quickly, consume within the day.