Anmitsu – Japanese Agar Jelly Dessert with Fruit and Red Bean Paste Recipe
Anmitsu is a colorful Japanese dessert made of cubes of transparent agar jelly, fresh fruit, sweet red bean paste, and sugar syrup. In Japan it’s served mainly in summer in cafés and tea houses as something light yet satisfying for a sweet craving. The flavor is delicate, less sugary than most Western desserts, with an interesting mix of textures.
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Servings
4
Ingredients
- agar - 4 g
- water - 500 ml
- sugar - 40 g
- red bean paste - 160 g
- peach - 1 piece
- mandarins - 150 g
- banana - 1 piece
- kuromitsu sugar syrup - 80 ml
- vanilla ice cream - 200 g
Main Ingredient:
agar-agar
Preparation
- Pour the water into a pot, add the agar and sugar. Whisk thoroughly so there are no lumps.
- Place the pot over medium heat and bring to a boil, stirring constantly. Cook for 2–3 minutes from the moment it starts boiling so the agar dissolves completely.
- Remove the pot from the heat and let it sit for 2–3 minutes so the liquid cools slightly. Then pour it into a shallow dish (for example a glass baking dish) so the layer is about 1.5–2 cm high.
- Leave the dish on the counter until the jelly reaches room temperature, then place it in the fridge for at least 1 hour, until fully set.
- Peel the peach (if using fresh), remove the pit and cut into bite-sized pieces. Drain the mandarins from their syrup. Peel the banana and slice it just before serving so it doesn’t turn brown.
- Take the set jelly out of the fridge and cut it into cubes about 1.5 cm on each side.
- Place a portion of jelly cubes into glasses or bowls, add a mix of fruit and 1–2 tablespoons of red bean paste on top.
- Drizzle everything with kuromitsu or another thick sugar syrup.
- Top with a small scoop of vanilla ice cream or another favorite flavor. Serve immediately, before the ice cream melts completely.
Storage
In fridge:
2 days
Freezing:
No
Samą galaretkę z agaru możesz przechowywać w lodówce do 2–3 dni, szczelnie przykrytą. Gotowy deser najlepiej zjeść od razu, bo owoce puszczą sok, a lody się rozpuszczą.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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