Anmitsu (Japanese Agar Jelly Red Bean Fruit Dessert)
Quick answer
- Active time
- 30 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Cubes of agar jelly that snap cleanly under a knife sit among fruit, chewy mochi, and red bean paste, and brown sugar syrup poured just before eating ties them together.
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Anmitsu grew out of mitsumame, agar with boiled beans, when red bean paste was added in the Meiji era.
Ingredients
Instructions
- 1
Put 350ml water, 5g agar powder, and 25g sugar in a small saucepan before heating.
Stir until the powder is evenly dispersed, scraping the bottom so no dry agar settles and forms lumps.
- 2
Set the pan over medium heat and stir constantly until the mixture bubbles.
Lower the heat once it boils, then simmer for 2 minutes until the liquid looks clear and no sandy powder remains.
- 3
Lightly wet a square mold, then pour in the hot agar mixture.
Let the steam fade at room temperature before refrigerating for at least 1 hour, so it sets evenly without a watery surface.
- 4
Unmold the jelly only when a knife cuts it cleanly with firm edges.
Cut it into 1.5cm cubes, then prepare 150g mixed fruits and 6 mochi pieces in bite-size portions for balanced spoonfuls.
- 5
Place the jelly cubes in the center of a chilled serving bowl.
Arrange the fruit and mochi around them, then add 120g sweet red bean paste in a generous mound without smearing it into the jelly.
- 6
Drizzle 3 tablespoons brown sugar syrup over everything just before serving.
Serve at once while the jelly is still firm and cold, adding a little extra syrup only after tasting for sweetness.
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