Anmitsu is a traditional Japanese dessert made with Kanten jelly, anko, shiratama dango, and fruits. With jewel-like Kanten jelly and vibrant fruits, Anmitsu is an elegant and timeless classic wagashi dessert you can easily make at home. This cold dessert is perfect for the summer season, but customize the toppings and enjoy all year round.
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What is Anmitsu?
Anmitsu is a traditional Japanese dessert, or wagashi, combining Kanten jelly and anko (red bean paste) with a variety of sweet toppings, beautifully arranged in a bowl. These toppings usually include Shiratama Dango, mochi, canned and fresh fruits, and aka-endomame(red peas). The combination of various textures and flavors makes Anmitsu so unique and fun to enjoy each bite.
With clear, crystal-like Kanten Jelly cubes and colorful fruits, Anmitsu looks like a sparkly jewelry box in a bowl! While you can enjoy Anmitsu all year round, its hydrating kanten jelly and refreshing cold dessert make it especially popular during the summer months.
What is Kanten?
Kanten is a gelatin-like gelling agent extracted from seaweed, commonly used in a variety of traditional Japanese sweets like Yokan and Kohakutou(edible crystal candy). Naturally vegan, it’s the perfect plant-based alternative to gelatin.
With Kanten, you can easily make delicious jellies using liquid like water or juice. Kanten Jelly is simple, versatile, and low-calorie, making it a perfect dessert even if you’re watching your weight.
Kanten comes in various forms like bars, strings, flakes, and powder. The powdered form is the most convenient when making dessert, while other types require soaking before use.
Difference between Kanten and Gelatin
Kanten and gelatin are similar gelling agents but there are some differences.
- Source – Kanten is derived from seaweed. Gelatin is made from animal collagen.
- Setting Point – Kanten sets at room temperature. Gelatin sets in the refrigerator.
- Melting Point – Kanten melts at around 90°C(194°F) while gelatin starts to melt at around 23-30°C(73-86°F).
- Texture – Jelly made with Kanten jelly is firm, delicate, and sliceable. Jelly made with gelatin is jiggly, springy, and rubbery.
The mouthfeel of jelly is affected by the melting point of the gelling agent. Kanten won’t melt in your mouth, that’s why it has a firm texture. It’s also set fast and stable at room temperature when you serve. With a melting point close to body temperature, gelatin jelly creates a jiggly texture as it melts in your mouth.
Why You’ll Love This Recipe
- It’s pretty and impressive!
- Easy to customize with your favorite toppings.
- Experience the traditional Japanese flavor.
- Naturally gluten-free and vegan.
Ingredients
- Kanten Jelly – I make simple Kanten jelly with Kanten powder and water in this recipe. It’s low-calorie and full of fiber. You can also add sugar to sweeten the jelly.
- Shiratama Dango – Chewy and soft rice flour dumplings used for traditional Japanese desserts. Making them at home is so easy!
- Anko – Anko is a sweet red bean paste that is widely used in Japanese confectionery. You can make it at home or find a can of anko at an Asian grocery store.
- Canned and Fresh Fruits – You can use your favorite fruits in this recipe. I used canned peach and mandarin oranges, and fresh strawberries.
- Kuromistu – Most of the Anmitsu ingredients are mildly sweetened or unsweetened, so drizzle over Kuromitsu syrup like a sauce. Kuromitsu is a Japanese black sugar syrup made with kokuto, which is unrefined brown sugar from Okinawa. The syrup is dark like molasses and has an earthy complex sweetness. If you can’t find Kuromitsu, you can alternatively use date syrup or maple syrup.
- Fresh Mint – optional.
Instructions
First, let’s make Kanten jelly!
The kanten jelly in this recipe is made with just water and kanten powder. It won’t be sweet but when served with Kuromitsu, its firm jelly texture is fun to bite into.
- In a saucepan, whisk together water and kanten powder. Bring the mixture to a gentle boil over medium heat, then simmer for 2 minutes, stirring often. Remove from the heat and let cool slightly before carefully transferring it to the counter. I use a 6 x 6 inch food container. Since Kanten sets at room temperature, don’t wait too long after removing it from the heat. Refrigerate until fully set, about 30 minutes to 1 hour.
- Once set, cut the kanten into ½-inch cubes. I like cutting it directly in the container before removing it, and then remove from it, but you can do it the other way around if you prefer.
Then, assemble your dream bowl of Anmitsu!
- In dessert bowls, arrange kanten, Shiratama Dango, anko, canned fruits, fresh fruits, and mint.
- Drizzle the Kuromitsu, or syrup of your choice over the Anmitsu. I like maple syrup when I don’t have Kuromitsu on hand.
Substitutions and Variations
It’s really fun to have various textures and flavors in the Anmitsu bowl. Be creative and have fun with assembling your own Anmitsu.
- Kuromitsu – instead of Kuromitsu, you can use maple syrup, date syrup, or agave syrup.
- Canned Fruits – canned fruits like peaches, mandarin oranges, and pineapples, pears are staples in Anmitsu. Topping it off with cherries in syrup is also cute and delicious.
- Fresh Fruits – strawberries, kiwis, oranges, apples, and bananas.
- Kanten Jelly – add instant coffee to make coffee kanten jelly or matcha powder to make matcha kanten.
- Ice Cream – add a scoop of vanilla or matcha ice cream.
- Whipped Cream – regular or coconut whipped cream.
FAQ
It’s likely that Kanten is not dissolved enough. Kanten powder needs to be heated to the melting point(90-100°C/194-212°F) for 2 minutes. You can reheat the Kanten jelly and set it again.
You can find specialty products like Kanten powder, Shiratama flour, and premade anko at Asian/Japanese grocery stores or Amazon.
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How to Make Anmitsu at Home(Easy Traditional Japanese dessert)
Ingredients
For the Kanten Jelly
- 240 ml water(1 cup)
- 2 g kanten powder(1 teaspoon)
For assembly
- Shiratama Dango
- Anko(sweet red bean paste)
- Canned fruits like peaches, mandarin oranges, and cherries in syrup
- Fresh fruits like strawberries
- Kuromistu or maple syrup
- Fresh mint optional
Instructions
- Make Kanten Jelly: In a saucepan, whisk together water and kanten powder. Bring the mixture to a gentle boil over medium heat, then simmer for 2 minutes, stirring often. Remove from the heat and let cool slightly before carefully transferring it to the counter. I use a 6 x 6 inch food container. Since Kanten sets at room temperature, don’t wait too long after removing it from the heat. Refrigerate until fully set, about 30 minutes to 1 hour.
- Once set, cut the kanten into ½-inch cubes. I like cutting it directly in the container before removing it, and then remove from it, but you can do it the other way around if you prefer.
- Assembly: In dessert bowls, arrange kanten, Shiratama Dango, anko, canned fruits, fresh fruits, and mint. Drizzle the Kuromitsu over the Anmitsu and enjoy.
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