Trish yee
Prep Time [preptime]
min
Cook Time [cooktime]
min
- Japanese
- Sides
[averagerating]/5
Anmitsu
Anmitsu is a Japanese wagashi dessert that has many components in one dessert bowl. It is made up of agar agar jelly, Japanese mochi and seasonal fruits served with scoop of red bean paste and ice cream. Definitely a refreshing and colourful desserts on my menu to serve after dinner to impress my guests.
Equipment
- Pot
- Mixing Bowl
- Jelly Mould
Ingredients
Coconut Jelly
- 250 ml Coconut Water
- 30 g Sugar
- 1.25 tsp Agar Agar Powder
Strawberry Jelly
- 250 ml Water
- 2 tbsp Strawberry Jam
- 1.25 tsp Agar Agar Powder
Kuromitsu
- 100 ml Water
- 80 g Brown Sugar
Garnishes (per serving)
- 2 tbsp Mini Mochi
- 1 scoop Vanilla Ice Cream
- 1 scoop Anko Red Bean Paste
- 1 cup Seasonal Fruits Strawberries, Orange, Kiwi, Banana
Instructions
JELLY MAKING
- In a saucepan, add your liquid (for jam, add in jam to dissolve), sugar and agar agar powder until the powder is dissolved and whisk and let simmer for about 2 minutes.
- Remove and pour into your moulds - let rest for in refrigeration until set.
ASSEMBLY
- In a bowl, layer your jellies, mochi and seasonal fruits.
- Add Ice Cream with anko on top.
- Pour kuromitsu as a sweetener to serve.
Notes
- Coconut water - if there is pulp (in the can) we can use that as well.
- Strawberry Jam - anything will do. More for colour
- Seasonal Fruit - Any fruit, minimum 2 kinds. Soft fruits that can be cut with a spoon. Eg. Stawberries, Mango, Rambutan (Canned) and so on.
Nutrition
Calories: 153kcal
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Trish yee
Prep Time [preptime]
min
Cook Time [cooktime]
min
- Japanese
- Dessert
[averagerating]/5
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