Anmitsu あんみつ

making kanten jelly

1. Put a small saucepan over medium heat and pour water, sugar and add kanten powder and stir until all the kanten powder to dissolve.
2. Bring it to boil then turn the heat down and simmer for 1-2 minutes and keep stirring.
3. Turn the heat off and pour the kanten over a shallow container to set.
4. Cool it down to room temperature then refrigerate to set for about 1 hour at least.
5. When it is set, cut them in cube.

Making dango

1. Place shiratamako and tofu into a mixing bowl.
2. Knead them together with fingers to make soft dough.
3. Roll the dough into small sized balls and set aside.
4. Bring water in a small pot to boil over high heat and add the shiratama dango balls into the boiling water to cook.
5. Once the Dango raises to the surface of the water, scoop them out and put them into a bowl of cold water.

Assembling Anmitsu

1. Divide and place 1/4 of kanten jelly each into 4 bowls. 
2. Top with shiratama dango and 1 tbsp each of sweet azuki bean paste.
3. Top with fruits and pour 1tbsp each of kuro mitsu (brown sugar syrup)