Anmitsu

Anmitsu

Japanese cuisine has a unique flavor that will surely impress even the most discerning diner. If you have a sweet tooth, then you need to try making your own Japanese dessert. One of the most popular and easy to do is Anmitsu. The original Anmitsu recipe consists of sweet bean paste or anko, mitsu or black sugar syrup, agar agar jelly, and fruits.

Anko

Anko

In order to make agar agar jelly, you just need to dissolve four grams of agar agar powder in two cups or 500 ml. of water. Place on a cooking pot and let it boil. Once the mixture boils, add two tablespoon of sugar. Continue heating the mixture for two minutes on low heat. When done, pour the agar agar mixture on a cooking dish, and allow to set.

While waiting for the agar agar jelly to cool, you can start making the shiratama dango or Japanese sweet rice dumpling. Place 1/3 cup of mochiko powder and one teaspoon sugar in a mixing bowl, and add 2 ½ tablespoon water. Mix using a rubber spatula. Knead using your hand once the mochiko powder is completely moistened. Continue kneading until it becomes doughy.

Shiratama Dango (Japanese Sweet Rice Dumpling)

Shiratama Dango (Japanese Sweet Rice Dumpling)

Slightly moisten your hands, then make grape-size balls out of the dough. Make a dent in the middle of the balls by pressing it with your index finger. Cook the dough on a boiling water for two minutes or until they begin to float. Remove the dumplings from the boiling water, and put them on a bowl of cold water to cool and stop cooking. At this point, the agar agar jelly is already set. Cut the jelly into half an inch cubes.

A nice and decorative bowl would help you make a beautiful presentation for your Anmitsu recipe. Place the agar agar jelly cubes first. Then, arrange the slices of fruits in a presentable manner. Pineapple, strawberry, and cherries are the popular choices, but you can use any fruits you like. Place a scoop of sweetened red beans paste, and drizzle kuromitsu or black sugar syrup. If you like, you can add a scoop of your favorite ice cream.

Comments are closed.

Post Navigation