Anmitsu with Mochi, Fruit, and Red Bean Paste

A refreshing and colorful Japanese dessert with agar jelly cubes, chewy mochi balls, fresh fruit, sweet red bean paste, and a delightful sweet syrup.

Prep Time

20 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.39/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

4gramsAgar Agar Powder(Can be flakes or powder. Adjust according to package instructions.)

£0.25

2cupsWater(For making the agar jelly.)

2tablespoonsSugar(For the agar jelly, adjust to taste.)

£0.05

0.5cupShiratamako Flour (Glutinous Rice Flour)(For the mochi balls.)

£1.50

0.5cupWater(For the mochi balls.)

2tablespoonsKinako (Roasted Soybean Flour)(For coating the mochi balls (optional).)

£0.75

0.5cupAnko (Sweet Red Bean Paste)(Store-bought or homemade.)

£1.20

1cupFresh Strawberries(Sliced.)

£2.50

1canCanned Mandarin Oranges(Drained.)

£1.00

1Kiwi(Peeled and sliced.)

£0.35

0.3cupSweet Syrup (Kuromitsu)(Store-bought or homemade using brown sugar and water. Adjust to your preferred sweetness.)

£1.75

0.3cupWater(for sweet syrup)

0.3cupBrown Sugar(for sweet syrup)

£0.20

Total Cost

£9.55

£2.39 per serving

Instructions

1.
**Prepare the Agar Jelly:** In a saucepan, combine agar agar powder and water. Bring to a boil over medium heat, stirring constantly to dissolve the agar agar completely. Add sugar and stir until dissolved. Reduce heat and simmer for 2-3 minutes.
2.
Pour the mixture into a shallow dish or container. Let it cool completely at room temperature, then refrigerate for at least 1 hour until set.
3.
Once the agar jelly is firm, cut it into small cubes.
4.
**Make the Mochi Balls:** In a microwave-safe bowl, combine shiratamako flour and water. Mix well until a smooth dough forms. Cover the bowl with plastic wrap and microwave for 1 minute. Stir well and microwave for another 30 seconds. The dough should be translucent and sticky.
5.
Let the mochi dough cool slightly. Using wet hands, divide the dough into small pieces and roll them into balls. If desired, coat the mochi balls with kinako.
6.
**Prepare the Sweet Syrup (Kuromitsu):** In a small saucepan, combine brown sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Reduce the heat and simmer for 5-10 minutes, or until the syrup thickens slightly. Let it cool completely.
7.
**Assemble the Anmitsu:** In individual bowls, arrange agar jelly cubes, mochi balls, anko, strawberries, mandarin oranges, and kiwi slices.
8.
Drizzle the sweet syrup over each bowl. Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (250g)

385 kcal / 1611 kJ

Carbs

77g

30% of RDA

Fat

6% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

45 g

50% of RDA

Sodium

25 mg

1% of RDA

Saturated Fat

0.5 g

3% of RDA

Chef's Tips

Feel free to use any fruits you like, such as pineapple, grapes, or peaches.

For a more authentic flavor, use kuromitsu (black sugar syrup).

You can add a scoop of matcha ice cream or vanilla ice cream for an extra treat.

If you don't have kinako, you can skip coating the mochi balls or use a different coating like potato starch.

Keep the cut fruit and agar jelly refrigerated until ready to assemble to maintain freshness.

Cooking Equipment

Saucepan

Knife

Cutting Board

Small Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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