Anmitsu Ingredients

• Kanten Jelly
• Sweet Japanese red bean paste
• Shiratama Dango
• A variety of fruits – Strawberries, oranges, grapes, kiwis, bananas, etc.
• Green tea ice cream or other flavors
• Kuromitsu syrup

How to Serve Anmitsu

• Put the kanten jelly in a bowl, and top with bite-sized pieces of fruit, shiratama dango, Japanese red bean paste, and green tea ice cream. Served with Kuromitsu syrup. This dessert is so fragrant, sweet, and refreshing.

Making Kanten Jelly

⇒ Ingredients: 4 grams of kanten powder, 500 ml of water, and 2 Tbsp of sugar (using a baking dish size 8 x 8 inches).
1. Add water and kanten powder in a small saucepan.
2. Whisk the mixture together and bring it to a hard boil on medium-high heat, being careful not to let the liquid boil over.
3. After the mixture has boiled and kanten powder is dissolved, add sugar and cook on low heat for 2 minutes. If you add sugar before boiling, kanten powder may not be dissolved.

Making Kanten Jelly

4. Remove the saucepan from the stove and pour the mixture into an baking dish. Allow it to cool and let the kanten set in the refrigerator (about 30 minutes).
5. When the kanten has thoroughly set, cut it into 1.5 cm cubes.
6. They are ready to serve. Keep the kanten in an airtight container and store it in the refrigerator for up to 3 days.

Making Shiratama Dango

⇒ Ingredients: 42 grams of shiratamako (glutinous rice flour/sweet rice flour), 3 Tbsp of water, and ½ tsp of sugar.
1. Combine shiratamako, sugar, and 2 Tbsp water in a large bowl. Mix with a rubber spatula until well combined.
2. Using your hand, press the mixture and form it into a ball. Slowly add the rest of 1 Tbsp water while forming into a ball. When you still can’t form into a ball and there are more crumbs left, wet your hand a little bit (instead of pouring extra water into the bowl) and try again to form into a ball.
3. When kneading the dough until it is done. Pinch off the dough and roll each one into 2 cm small round balls (about 16 balls can be made).

Making Shiratama Dango

4. Use your finger to make an indentation in the center (this will help cook faster).
5. Cook the shiratama dango in boiling water, for about 2 minutes.
6. When shiratama dango starts to float, pick them up and soak them in ice water to let them cool. They are ready to serve. Keep the shiratama dango in water and stored it in the refrigerator. Shiratama dango will become hard, so you need to re-cook them in boiling water to soften before serving.