Vegan Anmitsu (GF)
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Vegan Anmitsu (GF)

This Vegan Anmitsu is the perfect colourful and refreshing summer treat - cubes of green matcha jelly, pillows of purple sweet potato mochi and sweet red bean paste paired with vanilla ice cream, all topped off with some sticky date syrup. Gluten-free and refined sugar free.
Course Dessert, Snack
Cuisine Japanese
Keyword anmitsu, japanese dessert, vegan anmitsu
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 220kcal
Author Rhian Williams

Ingredients

For the matcha jelly:

  • 400 ml (1 1/2 cups) water
  • 1 teaspoon agar the amount you need may vary between brands - check instructions on the packet
  • 2 tablespoons agave syrup (or sub any other sweetener)
  • ½ teaspoon matcha powder

For the purple sweet potato mochi:

  • 140 g (5oz) purple sweet potatoes, peeled
  • 90 g (3/4 cup) glutinous rice flour
  • 60 ml (1/4 cup) water

For the adzuki bean paste:

  • 400 g (14oz) tin of adzuki red beans, drained and rinsed
  • 2 tablespoons date syrup to taste (or sub any other sweetener)

To serve:

  • Fresh fruit e.g. cherries, mango, strawberries, raspberries, kiwi
  • Vanilla ice cream (ensure dairy-free if necessary)
  • Date syrup

Instructions

For the matcha jelly:

  • Add the water, agar, agave syrup and matcha powder to a saucepan and bring to the boil, then leave to simmer for a couple of minutes
  • Turn off the heat and pour into a large, shallow, flat-bottomed dish and leave to cool
  • Place in the fridge once cool and leave for at least a few hours until it sets
  • Cut into cubes and keep in fridge until ready to serve

For the purple sweet potato mochi:

  • Boil or steam the purple sweet potatoes until soft
  • Place them in a large bowl and mash with a fork
  • Add glutinous rice flour and water and mix well – it should form a sticky paste-like mixture that’s easily moulded into balls (add a tiny bit more water if necessary, but be careful not to add too much)
  • Mould the mixture into small balls
  • Bring a large pan of water to the boil and add about a handful of the balls once the water’s boiled, leaving the pan on high heat throughout – it’s very important to wait until the water’s boiling and you mustn’t add too many at a time otherwise the temperature of the water will drop and they won’t cook properly!
  • Cook the balls in a few batches – they’ll be ready about 1 minute after they’ve risen to the surface of the water
  • Scoop them out with a spoon once they’re done and transfer to a bowl filled with cold water
  • Repeat this process until all the balls are cooked
  • Leave them in the cold water for a couple of minutes, then transfer to a dry bowl or plate
  • Keep in fridge until ready to serve

For the adzuki bean paste:

  • Place adzuki beans in a bowl with sweetener of choice and gently mash with a fork (the texture should be lumpy)
  • Adjust amount of sweetener according to taste
  • Keep in fridge until ready to serve

To serve:

  • Arrange the jelly, purple sweet potato mochi, adzuki bean paste and fresh fruit on a plate or in a bowl
  • Top with vanilla ice cream and drizzle with date syrup
  • All elements of the Anmitsu keep well covered in the fridge for up to a few days - best stored separately

Nutrition

Calories: 220kcal