Anmitsu
Ingredients
The jelly
-
1
stick
Kanten powder
-
500
ml
water
-
1
tbsp
sugar
The toppings
-
100
g
shiratamako
-
100
g
silken tofu
-
80
g
azuki bean paste
-
½
apple
apple
-
1
unit
kiwi fruit
-
½
cup
berries
-
40
g
Kuromitsu syrup
-
1
small tin
Mandarin in syrup
Instructions
- Dissolve Kanten powder in water with sugar in a saucepan over medium heat.
- Bring to a boil, then simmer for 1-2 minutes while stirring.
- Pour the mixture into a shallow container to set and refrigerate for about 1 hour.
- Cut the set jelly into cubes.
- Mix shiratamako and tofu in a bowl to form a soft dough.
- Roll the dough into small balls and cook in boiling water until they float.
- Cool the dango in cold water.
- Assemble by placing jelly in bowls, topping with dango, azuki bean paste, fruits, and drizzle with Kuromitsu.
Nutrition Facts (estimated)
Servings
4
Calories
218
Total fat
1g
Total carbohydrates
46g
Total protein
24g
Sodium
10mg
Cholesterol
0mg
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