Anmitsu (Japanese agar jelly dessert with red bean)
Cubes of clear agar jelly with red bean, little rice dumplings, fresh fruit and a dark sugar syrup, light and refreshing.
- Time1 hr 15
- LevelMedium
- Costabout £1.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the agar powder into 500 ml water in a pan. Bring to the boil, then simmer for 2 minutes, stirring, until completely dissolved. Stir in the 30 g sugar.
2 min - 2
Pour into a small shallow dish to about 2 cm deep. Cool, then chill for 30 minutes until firm.
30 min - 3
For the syrup, simmer the muscovado sugar and 100 ml water for 5 minutes until slightly thickened. Cool completely.
5 min - 4
Mix the rice flour and 70 ml water into a soft dough. Roll into 12 small balls. Boil in plenty of water for 3 to 4 minutes until they float, then lift into iced water.
4 min - 5
Cut the set jelly into 1.5 cm cubes.
- 6
Divide the jelly cubes between 4 bowls. Add a scoop of red bean paste, the rice dumplings, strawberries and satsuma segments to each.
- 7
Serve cold with the dark sugar syrup poured over at the table.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
