Sweet Red Bean Jelly Dessert — Anmitsu
A Tokyo kissaten classic, cubes of firm kanten jelly served with sweet azuki red beans, mochi, seasonal fruit, and a drizzle of black sugar syrup.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Hull and halve 80g strawberries. Peel and dice 0.5 kiwi (40g). Measure out 100g tsubu-an, 60g mandarin segments, 6 cooked shiratama dango, 3 tbsp kuromitsu, and 2 maraschino cherries. Fill a bowl with cold water for the wet knife.
Boil
Combine 4g kanten powder and 400ml water in a small saucepan over medium heat. Whisk until fully dissolved, about 2 minutes. Add 1 tbsp sugar, stir until it dissolves, then bring to a full boil. Boil 2 minutes, stirring occasionally, until mixture is clear.
Simmer
Pour kanten mixture into a shallow tray and cool at room temperature 10 minutes until edges just begin to set. Transfer to refrigerator for 15 minutes until completely firm and set throughout.
Finish
Cut firm kanten jelly into 2cm cubes using a wet knife, wiping between cuts. Divide cubes evenly between two deep glasses or bowls.
Plate
Arrange red bean paste, mochi balls, strawberries, mandarin, and kiwi in sections alongside the jelly cubes in each bowl. Drizzle 1.5 tbsp kuromitsu over each bowl, top with a maraschino cherry, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.