Japanese Anmitsu Recipe
Mochi is a chewy rice cake from Japan, with several varieties. The type used in anmitsu is called shiratama dango, made from shiratamako (sweet rice flour). While the dango has a mild, slightly savory flavor, it is often paired with anko, a sweet Japanese red bean paste, to enhance its taste.
Ingredients
Kanten Jelly
- 2 tsp Kanten powder
- 2 cups Water
- 2 tbsp Sugar
Anko
- 7 oz Azuki beans (dried)
- 1 cup Sugar
- Water
Kuromitsu
- 3.5 oz Black sugar
- ½ cup Sugar
- ½ cup Water
- ½ tsp Kosher salt
Shiratama Dango
- 1/3 cup Shiratamako (glutinous rice flour/sweet rice flour)
- 3 tbsp Water
- 1/2 tsp Sugar
Accompaniments
- 6 scoops Ice cream
- Strawberries
- Banana
- Kiwis
Instructions
Kanten Jelly
- Add 2 cups of water and 2 tsp kanten powder in a small saucepan.
- Whisk the mixture together and bring it to a hard boil on medium-high heat, being careful not to let the liquid boil over.
- After the mixture has boiled and the kanten powder is dissolved, add 2 Tbsp of sugar and cook on low heat for 2 minutes.
- Remove the saucepan from the stove and pour the mixture into an 8- x 8-inch baking dish.
- Allow it to cool and let the kanten set in the refrigerator for about 30 minutes.
- Cut into ½-inch (1.5-cm) cubes.
Anko
- Rinse the azuki beans and discard any broken bits.
- Drain and transfer the drained azuki beans to a large pot.
- Add enough water to cover the beans by 1–2 inches.
- Place the pot on the stove and bring the water to a boil over medium-high heat.
- Once boiling, drain the beans in a fine-mesh sieve.
- Return the beans to the same pot.
- Next, add more water to the pot to cover the beans by 1–2 inches.
- Bring the water to a boil over medium-high heat.
- Once boiling, put a lid over the beans.
- Turn the heat to medium low and keep it simmering for the next 1–1½ hours.
- Add more water to keep the beans covered, as needed.
- After 1 hour, check if the beans are cooked. Pick up a bean and mash it with your fingers. When it mashes easily, it‘s done.
- Drain the cooked azuki beans in a sieve.
- Return the beans to the same pot.
- Turn the heat to medium low and add half of the ¾–1 cup sugar.
- Mix well.
- Once the sugar has dissolved, add the rest.
- Mix well, stirring constantly. Then, add ½ tsp kosher salt and stir.
- Let the moisture evaporate.
- When a line can be drawn on the bottom of the pot with a spatula, turn off the heat.
- Transfer the anko to a flat baking sheet to let it cool completely.
Kuromitsu
- In a small saucepan, mix the black sugar, sugar and ½ cup water.
- Bring to a boil over medium heat.
- Once boiling, reduce the heat to low and simmer for 15–20 minutes, stirring gently until the sugar dissolves completely and the mixture thickens slightly.
- Allow it to cool.
Dango
- Combine ⅓ cup shiratamako, ½ tsp sugar, and 3 Tbsp water. Mix with a rubber spatula until well combined.
- Roll into a nice smooth ball and then form into a log.
- Pinch off dough from the log and roll each one into a ¾-inch ball and then flatten it into a thick disc.
- Use the index finger to make an indentation in the center.
- Add the Shiratama Dango to boiling water.
- Once they float to the surface, cook for one more minute.
- Remove from the water and soak in ice water to let them cool. Use immediately
- Cut the strawberries, banana, and kiwis into bite-sized pieces.
- Into the individual serving bowls, evenly divide the kanten jelly, fruit pieces, the shiratama dango, 6 tbsp sweet red bean paste (anko),and 6 scoops of ice cream.
- Serve with kuromitsu on the side.
Nutrition
Calories: 472kcalCarbohydrates: 101gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 29mgSodium: 278mgFiber: 3gSugar: 92g
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