Dessert

Vegan Anmitsu

Name: Vegan Anmitsu
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 8 g agar powder; 500 ml water; 40 g sugar; 100 g dried adzuki beans dried; 80 g sugar; 50 ml water; 120 ml kuromitsu (black sugar syrup); 1 pcs mandarin orange canned, drained; 1 pcs kiwi peeled and sliced; 4 pcs strawberry halved

This refreshing Japanese dessert features agar jelly cubes, sweet adzuki bean paste, and fresh fruit, all drizzled with a rich black sugar syrup. It's a light and flavorful treat perfect for any time of year.

An original recipe by Forkin

Total time: 2 hr 55 min
Serves: 4
Difficulty: Medium

Mise en place

Ingredients

agar jelly

8 gagar powder
500 mlwater
40 gsugar

adzuki paste

100 gdried adzuki beans, dried
80 gsugar
50 mlwater

syrup

120 mlkuromitsu (black sugar syrup)

fruit garnish

1 pcsmandarin orange, canned, drained
1 pcskiwi, peeled and sliced
4 pcsstrawberry, halved

Equipment

saucepan · shallow rectangular dish · knife · serving bowls · medium pot

The method

Step by step

1
Rinse the adzuki beans and place them in a medium pot with plenty of water.
2
Bring the adzuki beans to a boil, then immediately drain and discard the water.
About 5 min
Cook’s note: This step helps remove astringency from the beans.
3
Return the blanched adzuki beans to the pot, add fresh water to cover by about 2 inches, and bring to a simmer.
4
Simmer the adzuki beans over low heat for 60-90 minutes, or until very tender.
About 1 hr 15 min
Cook’s note: Add more water if needed to keep the beans submerged.
5
Once tender, drain most of the cooking liquid from the adzuki beans, leaving just enough to keep them moist.
6
Add the sugar and additional water to the adzuki beans and cook over medium-low heat, stirring constantly, until the sugar dissolves and the mixture thickens into a paste.
About 10 min
Cook’s note: Mash some of the beans with the back of your spoon for a smoother paste, or leave them mostly whole for texture.
7
Remove the adzuki paste from heat and let it cool completely.
8
In a separate saucepan, combine the agar powder and water for the jelly.
9
Bring the agar mixture to a boil over medium heat, stirring constantly, until the agar powder is fully dissolved.
About 5 min
Cook’s note: Ensure there are no undissolved agar particles at the bottom of the pan.
10
Stir in the sugar for the agar jelly until it dissolves.
About 1 min
11
Pour the agar solution into a shallow rectangular dish and let it cool at room temperature for about 30 minutes.
About 30 min
12
Transfer the dish to the refrigerator and chill for at least 1 hour, or until the jelly is firm.
About 1 hr
13
Once firm, carefully remove the agar jelly from the dish and cut it into small cubes.
About 5 min
Cook’s note: A wet knife can help prevent sticking.
14
To assemble, divide the agar jelly cubes among serving bowls.
15
Add a scoop of the cooled adzuki paste to each bowl.
16
Arrange the mandarin orange, kiwi, and strawberry pieces around the adzuki paste.
17
Drizzle generously with kuromitsu (black sugar syrup) just before serving.

Keep it good

Storage

Store leftover anmitsu components separately in airtight containers in the refrigerator.

Reheating

This dessert is meant to be eaten cold.