Anmitsu (Premium Version)
A beautiful bowl of agar jelly, premium red bean paste (anko), seasonal fruits, mochi, and kuromitsu syrup. Elevated with rare fruits or gold leaf in luxury settings.
9 ingredients
7 steps
Ingredients
- 14g agar powder
- 2500ml water
- 32 tbsp sugar
- 4200g premium tsubu-an (coarse red bean paste)
- 54 small shiratama mochi balls (glutinous rice flour + water)
- 6Seasonal fruits: sliced mango, strawberries, mandarin segments
- 74 tbsp kuromitsu (brown sugar syrup)
- 81 scoop matcha or vanilla ice cream per serving
- 9Gold leaf flakes for garnish (optional luxury touch)
Instructions
- 1Dissolve agar powder in water over medium heat, stirring constantly. Add sugar and bring to a gentle boil for 2 minutes.
- 2Pour into a shallow dish and refrigerate for at least 1 hour until firmly set. Cut into 1.5cm cubes.
- 3Make shiratama mochi by mixing glutinous rice flour with water to form a smooth dough. Shape into small balls and cook in boiling water until they float. Transfer to cold water.
- 4Arrange agar jelly cubes in a beautiful bowl. Add mochi balls, a generous spoonful of anko, and seasonal fruit slices.
- 5Add a scoop of matcha or vanilla ice cream.
- 6Drizzle generously with kuromitsu syrup just before serving.
- 7Garnish with gold leaf for a luxury presentation.