Cherry & Dennis Helper Habitat
Japanese Anmitsu Kanten Jelly Dessert
日式蜜豆寒天
Recipe overview
Japanese chilled kanten cubes with sweet red bean paste, fruit and black sugar syrup.
01
Ingredients
Main ingredients
- 4 g kanten agar powder
- 500 ml water for kanten
- 120 g ready-to-eat smooth red bean paste
- 8 strawberries
- 2 kiwi fruit
- 120 g drained canned mandarin segments
Black sugar syrup
- 80 g dark brown sugar
- 80 ml water for syrup
02
Tools
- small saucepan
- whisk
- shallow square dish
- knife
- four dessert bowls
03
Steps
Step 1
Measure agar
Weigh kanten powder and measure 500 ml water.
Step 2
Dissolve agar
Sprinkle kanten powder into cold water and whisk well.
Step 3
Boil agar
Bring to a boil and simmer about two minutes, following pack directions, until dissolved.
Step 4
Pour mould
Pour hot agar into a shallow square dish and cool until no longer hot.
Step 5
Set jelly
Refrigerate about one hour until completely firm.
Step 6
Make syrup
Simmer dark brown sugar with 80 ml water until dissolved and lightly thickened.
Step 7
Cool syrup
Transfer syrup to a small bowl and cool completely.
Step 8
Cut fruit
Halve strawberries, peel and dice kiwi, and drain mandarin segments.
Step 9
Cube jelly
Cut set kanten into roughly 1.5 cm cubes.
Step 10
Portion jelly
Divide kanten cubes among four dessert bowls.
Step 11
Add toppings
Add a spoon of ready-to-eat anko and mixed fruit to each bowl.
Step 12
Finish
Drizzle cooled black sugar syrup over each bowl and serve at once.
Common mistakes
- Undissolved agar may prevent the jelly from setting.
Tips
Cut only when the kanten is fully set; setting time is included.
