D'Open Kitchen

COOKING FOR THE SOUL

Anmitsu

Recipe by

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.

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Prep Time 20

Cook Time 5

Chilling Time 1

Course Dessert

Cuisine Japanese

Servings people

Calories 153 kcal

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

Keyword no bake, red bean, sweet

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.