Anmitsu (Japanese style sundae) and Mitsumame Dessert #JapaneseRecipesWorldwide
Tea houses and coffee shops all over Japan serve this traditional sweet snack. A similar dessert is served at Chinese restaurants. Small cubes of translucent kanten are served with sugar syrup and a few pieces of canned fruit. Deluxe versions also add a scoop of anko (bean paste) and for super deluxe, vanilla ice cream cover with some matcha syrup. The visual effect is colorful and festive, and the taste is refreshing and not as heavy as a western sundae.
Ingredients:
1 stick kanten
2 ¼ cups water
2 tbsp sugar
Syrup:
1 cup sugar
2 cups water
1 small can of fruit cocktail
Anko (sweet bean paste)
Green tea or vanilla ice cream
1 cup bean paste
Procedures:
(1) Tear the kanten into pieces and soak in water for several hours. Wash the softened kanten in running water and place in 2 ¼ cups water in a heavy saucepan. Bring the heat up slowly, but do not stir the kanten until it is fully dissolved. Continue simmering, stiring frequently while removing foam from the surface, until the mixture is reduced by 10%. Add the sugar and stir. Remove from the heat, strain and pour into an 8-inch square baking pan. Cool in the pan & then refrigerate, covered, overnight.
(2) Make the syrup. Dissolve the sugar in the water in a medium saucepan over high heat until it is dissolved. Remove from the heat, let it cool and chill.
(3) Cut the cooled kanten into ½ inch cubes. Divide among 6 serving dishes. Drain the fruit salad, reserving some of the syrup and add some of it to the sugar syrup, if desired. Top the kanten cubes with the fruit and sugar syrup. Add one small scoop each of the anko and ice cream and small balls of mochi (rice cakes), if desired.
94) Serves 6
Source: savoryjapan.com
