Recipe: Anmitsu Yokan

Ingredients

Dissolve the kanten powder in water and boil it in a saucepan.
Turn off the heat and stir in the red bean paste, then return to heat until boiling.
Pour the mixture into a mold and let it cool at room temperature for 10-15 minutes.
To make Shiratama dango, mix glutinous rice flour with water or tofu to form a dough.
Divide the dough and color one half with beetroot juice, then shape into small balls.
Boil the balls until they float, then cool them in cold water and drain.
Assemble by placing mandarin and other toppings on the partially solidified yokan, then refrigerate until fully set.

Servings

Calories

190

Total fat

Total carbohydrates

43g

Total protein

Sodium

3mg

Cholesterol

0mg