♥ Matcha Shiratama Anmitsu ♥

Anmitsu is a popular summer dessert in Japan. They are basically a dessert cup with agar agar jelly, fresh fruits, mochi, anko and green tea ice cream. 

Among all the Japanese wagashi, matcha shiratama is my favourite especially when it is served with kuromitsu and shiratama dango, that are black sugar syrup and Japanese mochi respectively.

The recipe looks complicated, but in fact can be effortlessly made within an hour. This dessert is surely the best cooling agent for this summer!

Optionally, you may want to serve with vanilla ice cream too!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Maddie at Supper Lovin'.

Adapted from justonecookbook
You'll need:
For matcha kanten jelly (matcha jelly)
2 tsp Matcha powder
2 tbsp hot water
1 tsp agar agar powder or gelatin
1 1/4 cup water
2 tbsp Natvia

For shiratama dango (mochi)
1/3 cup glutinous rice flour or shiratamako
3 tbsp water
1/2 tsp Natvia

For kuromitsu (black sugar syrup)
100g black sugar
100g Natvia
100 ml water

For toppings
Sweet adzuki bean (red bean) paste
Your favourite fresh fruits
Vanilla or green tea ice cream

How to make matcha shiratama anmitsu:

1. To make matcha jelly, mix matcha powder with hot water and set aside. In a saucepan over medium heat, heat agar agar, water and Natvia until melt. Remove from heat and add the matcha mixture. Pour the jelly mixture in a 8 x 8 square pan and cool to set completely in the fridge.
2. To make mochi, combine glutinous rice flour, water and Natvia. Knead with your head to form a ball. Adjust by adding one tablespoon of water at a time. Form the dough into a log and divide into 6 equal pieces. Shape and flatten them into discs. Make an indentation in the center with your index finger. Cook them in boiling water about 2 minutes or until they float to the surface. Transfer them to cold water to cool and keep them in water until ready to use.
3. To make black sugar syrup, mix all ingredients in a saucepan and bring to boil. Simmer for 15-20 minutes and stir occasionally until slightly thicken. Allow to cool and transfer to airtight bottle until ready to use.
4.  To assemble, cut matcha jelly into cubes and divide evenly among serving bowls. Top with mochi, red bean paste, fresh fruits and a scoop of ice cream. Serve aside black sugar syrup. Enjoy!

With all my love <3

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