Matcha Anmitsu Recipe

Ingredients with Measurements:
- 1 cup of water
- 1/2 cup of sugar
- 1/4 cup of agar agar powder
- 1/4 cup of matcha powder
- 1 can of red bean paste
- 1/2 cup of mochi balls
- 1/2 cup of fruit cocktail
- 1/4 cup of sweetened condensed milk
- 1/4 cup of toasted sesame seeds

Special equipment needed:
- Saucepan
- Whisk
- Square mold
- Strainer

Step-by-step instructions:
1. In a saucepan, combine water, sugar, and agar agar powder. Whisk until the sugar and agar agar powder are dissolved.
2. Bring the mixture to a boil over medium heat. Reduce the heat and simmer for 2-3 minutes.
3. Remove from heat and whisk in the matcha powder until it is fully dissolved.
4. Pour the mixture into a square mold and let it cool to room temperature.
5. Once the matcha jelly has set, cut it into small cubes.
6. In a strainer, rinse the mochi balls with cold water to remove excess starch.
7. In a bowl, combine the red bean paste, fruit cocktail, and mochi balls.
8. To serve, place a few matcha jelly cubes in a bowl, top with the red bean paste mixture, and drizzle with sweetened condensed milk.
9. Sprinkle with toasted sesame seeds.

Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 1 hour
Room temperature
Serving size:
4 servings

Nutritional information:
Calories per serving: 250
Fat: 5g
Carbohydrates: 50g
Protein: 3g
Sodium: 50mg
Sugar: 30g

Substitutions for ingredients:
- Agar agar powder can be substituted with gelatin powder.
- Red bean paste can be substituted with sweetened azuki beans.
- Mochi balls can be substituted with cooked sweet rice.

- Instead of fruit cocktail, fresh fruits like strawberries, kiwi, and mango can be used.
- Matcha powder can be substituted with other flavored powders like cocoa powder or strawberry powder.

Tips and tricks:
- To prevent the matcha jelly from sticking to the mold, lightly grease it with oil.
- Use a sharp knife to cut the matcha jelly into small cubes.
- Rinse the mochi balls with cold water to prevent them from sticking together.

Storage instructions:
Store the matcha jelly and red bean paste mixture separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:

Presentation ideas:
Serve the Matcha Anmitsu in a clear glass bowl to showcase the layers of colors and textures.

Toasted sesame seeds

Matcha Anmitsu pairs well with Japanese green tea or iced coffee.

Suggested side dishes:

Troubleshooting advice:
- If the matcha jelly doesn't set, increase the amount of agar agar powder.
- If the red bean paste mixture is too thick, add a little water to thin it out.

Food safety advice:
Make sure to rinse the mochi balls with cold water to remove excess starch before using them.

Food history:
Anmitsu is a traditional Japanese dessert that originated in the Meiji era (1868-1912). It is typically made with agar agar jelly, sweet azuki beans, and fruits.

Flavor profiles:
Matcha Anmitsu has a sweet and earthy flavor from the matcha jelly, red bean paste, and sweetened condensed milk. The mochi balls add a chewy texture, while the fruit cocktail adds a refreshing sweetness.

Serving suggestions:
Serve Matcha Anmitsu as a dessert after a Japanese meal or as a refreshing snack on a hot summer day.

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Region: Japanese

Taste: Sweet, Nutty, Creamy, Earthy