Anmitsu
Cubed kanten jellies topped with sweet red bean paste, fresh fruits, and lightly sweetened syrup
Ingredients
Cubed jellies
- 1 cup water
- 3/4 tsp agar agar powder
- 1 Tbsp sugar
Syrup
- 1/2 cup water
- 1/2 cup sugar
Toppings
- 4 Tbsp Anko sweet red bean paste (homemade or store-bought)
- canned fruits such as mandarin oranges, pineapples, and cherries
Instructions
- For Cubed Jellies; put all the ingredients for the jellies in a pot. Stir and cook over medium-low heat constantly until just before boiling. Pour the hot liquid in a mold (5" x 5"), and chill it in the fridge for 1 hour.
- For Syrup; combine water and sugar in a small pot, cook over medium heat, and let boil for a couple of minutes. Chill in the refrigerator.
- Once jelly is set, cut into 1" cubes.
- Put cubed jellies and fruits in individual serving bowls. Top with a small scoop of sweet red bean paste, and pour some syrup over them.