Fruit Anmitsu
A Japanese dessert made with agar jelly, gyuhi (soft mochi), fruit, sweet bean paste, and kuromitsu (black sugar syrup).
Ingredients
Strip agar (kanten)
1 (about 8 g)
Red peas (dried) (soaked overnight)
22 g
Water (for agar jelly)
600 ml
Glutinous rice flour (for gyuhi)
50 g
Water (for gyuhi)
45 ml
Food coloring powder (red) (for gyuhi)
a pinch
Japanese super fine sugar (for gyuhi)
80 g
Japanese katakuriko/potato starch (for dusting gyuhi)
to taste
Water (for black honey syrup)
40 ml
Black sugar (for black honey syrup)
80 g
Fruits of personal preference (orange, apricot, strawberry, kyoho grape, etc.)
to taste
Heavy cream (for whipping)
40 ml
Fine sugar (for whipping cream)
4 g
Bean paste (refer to page 34)
80 g
Instructions
1
Make Agar Jelly
Soak agar overnight; soak red peas overnight then cook until tender. Tear agar into pieces, add water and cook until dissolved, strain into a tray, remove bubbles, refrigerate until set, then cut into cubes.
2
Make Gyuhi (Sweet Rice Dough)
Mix glutinous rice flour with water and food coloring. Tear into pieces, drop into boiling water and cook until they float, then drain. Add sugar and heat over low flame, knead until non-sticky, remove and flatten, then cut into pieces.
3
Make Black Honey Syrup
Bring water and black sugar to a boil, simmer over low heat for 2 minutes, strain, and chill over an ice bath.
4
Assembly
Cut fruits into pieces. In a serving bowl, layer agar jelly, gyuhi, fruits, whipped cream, bean paste, and red peas, then drizzle with black honey syrup.
