Anmitsu Recipes
ANMITSU
A Japanese sweet "jello" style dish. The original was about.com. Note the recipe called for 1/2 a stick of agar-agar. Sticks vary in size. The average is about 10 mg so this is based on that. The Adzuki bean paste is actually called Anko however this ingredient caused problems.
Provided by That is Dr House to
Categories Dessert
Time 12h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak agar-agar in water to soften. Then if needed cut the agar-agar into small pieces.
- Put 1 2/3 cup of water in a pan and put on low heat.
- Add squeezed agar-agar in the pan and dissolve in the water. Stir until completely dissolved then if needed strain the liquid and add the sugar and lemon juice.
- Now pour the liquid in a flat container and cool to firm.
- Mix water, sugar, and lemmon juice to make syrup. If you need to thicken heat it and reduce.
- Cut kanten jello into small cubes.
- Serve kanten jello and fruits in individual bowls.
- Pour syrup in the cups and put anko on the top.
Nutrition Facts : Calories 204.4, Sodium 3.2, Carbohydrate 53, Sugar 52.4
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- For the jelly, in a bowl, soak agar agar with 1 cup of water for about an hour. Now, place a pan over low flame and add drained agar agar along with 1 cup water to it. Cook over low flame and then add 1/4 tablespoon lemon juice along with 1/4 cup sugar. Bring the mixture to boil on low flame and keep stirring the liquid. Simmer for a couple of minutes until all the ingredients mix well. Remove from heat and keep aside for cooling. Once cooled, it will form a jelly.
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