Classic Anmitsu Dessert Bowl with Agar Jelly and Sweet Red Beans

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Anmitsu is a beloved Japanese summer dessert bowl featuring delicate agar jelly cubes, chewy rice dumplings, sweet azuki beans, and seasonal fruit, all drizzled with rich black sugar syrup. This refreshing treat balances textures and gentle sweetness for a truly elegant finish to any meal.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 2.5 gFat
• 0.5 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 42 gSugar
• 4 gProtein
• 30 mgSodium
• 210 mgPotassium
• 45 mgCalcium
• 1.8 mgIron
• 9 mgVitamin C
• 65 mcgVitamin A

Ingredients

For the Agar Jelly

• 4 g agar agar powder (about 2 teaspoons)
• 500 ml water
• 50 g granulated sugar

For the Shiratama Dango (Rice Dumplings)

• 100 g shiratamako (glutinous rice flour)
• 85 ml water
• 1 pinch salt

For the Black Sugar Syrup (Kuromitsu)

• 60 g dark brown sugar or kokuto
• 30 ml water
• 1 teaspoon mirin

For Assembling the Bowls

• 200 g canned tsubuan or koshi-an (sweet azuki red beans)
• 1 can (400 g) mandarin orange segments, drained
• 1 ripe white peach or nashi pear, sliced
• 4 small scoops vanilla or matcha ice cream (optional)
• 1 tablespoon kinako (roasted soybean flour), for dusting

Directions

1. Combine agar agar powder, water, and sugar in a small saucepan. Whisk over medium heat until the mixture comes to a gentle boil, then simmer for 2 minutes to fully dissolve the agar.
2. Pour the hot liquid into a shallow rectangular pan and refrigerate for about 1 hour, until firmly set. Cut into 1 cm cubes with a wet knife.
3. Make the shiratama dango: mix the glutinous rice flour with water and salt in a bowl until a smooth, pliable dough forms. Roll into small 1.5 cm balls.
4. Bring a pot of water to a boil and drop in the dango. Cook for 2 to 3 minutes after they float to the surface, then transfer to a bowl of ice water to chill and firm up.
5. Prepare the kuromitsu: combine brown sugar, water, and mirin in a small saucepan. Simmer over low heat for 3 to 4 minutes until slightly thickened and syrupy. Cool to room temperature.
6. Prepare the fruit: drain the mandarin segments thoroughly and slice the peach into bite-sized wedges.
7. Assemble each chilled bowl by arranging a generous cup of agar jelly cubes, 3 to 4 dango, a few spoonfuls of sweet azuki beans, mandarin segments, and peach slices.
8. Top each bowl with a small scoop of ice cream if using, drizzle generously with kuromitsu, and dust lightly with kinako. Serve immediately while everything is cold.

Cook’s Notes

• Agar jelly must be fully set and chilled before cubing; a wet knife prevents sticking and gives cleaner edges.
• Use tsubuan for chunky texture or koshi-an for a smoother, more refined mouthfeel in the red bean layer.
• Shiratama dango are best consumed the same day since they harden in the refrigerator; leftover cooked dango can be frozen.
• Swap fruits by season: strawberries in spring, fresh figs in late summer, or persimmon in autumn for an authentic touch.
• If you cannot find kuromitsu, the homemade brown sugar syrup here makes a faithful substitute with deep molasses notes.

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