Anmitsu

5.0 from 5 reviews

Author: Anita Jacobson

Courses: Desserts

Cuisines: Japanese

Diets: Gluten Free Vegan

Ingredients: Fruits

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Serves: 4

Ingredients

• Matcha agar-agar
• 1/2 tablespoon matcha
• 1 tablespoon hot water
• 4 gram agar-agar/kanten powder
• 500 ml (2 cups) water
• 4 tablespoon sugar
• Other ingredients
• 4 scoop vanilla ice cream (skip for vegan, or use vegan friendly ice cream)
• 4 tablespoon anko (Japanese sweet red bean paste)
• slices of fresh fruit (e.g. strawberries, kiwis, mandarins, peaches)
• kuromitsu (use substitute recipe below if needed)
• Kuromitsu
• 200 gram brown sugar
• 100 ml water

Instructions

• Matcha agar-agar
  1. Dissolve matcha with hot water into a thick paste, set aside.
  2. In a sauce pot, whisk together agar-agar and 500 ml water. Bring to a rolling boil, then reduce heat slightly and add sugar. Turn the heat off, then add matcha paste and whisk until well mixed.
  3. Pour into a 8" square baking dish. Chill in the fridge to set the agar-agar, about 30 minutes.
  4. Cut into small cubes (about 1/2" cubes).
• Kuromitsu (if you cannot buy ready made kuromitsu)
  1. Boil together brown sugar and hot water.
  2. Reduce heat to a simmer and keep cooking until syrup thickens (like honey/maple syrup consistency).
  3. Turn the heat off, and store in glass jar.
• Anmitsu
  1. Divide matcha agar-agar into 4 serving bowls.
  2. In each bowl, add 1 scoop ice cream, 1 tablespoon anko, and slices of fresh fruits.
  3. Serve with kuromitsu.