Traditional Japanese Sweet (Shiratama Anmitsu)

A lovely summer sweet to cool you down.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 4 Cook: 50 min

Ingredients

Azuki bean preserve as required
Glutinous rice flour 130g
Silky tofu 1/2
Sugar 10g
Water 400ml
Agar powder 3g
Matcha 1 tbsp
Golden caster sugar 70g
Syrup:
Dark brown sugar 6 tbsp
Hot water 3.5 tbsp

Method

1
Mix the glutinous rice flour, sugar and tofu well and make into flat round dumplings. Put into some hot water to boil.
2
When they start to float, they are ready. Remove and transfer to ice cold water then drain.
3
Put 400ml water, agar powder and matcha into a pan and mix well. Turn the heat on to medium.
4
When the agar has dissolved, start to boil then turn down to low and cook for 2 minutes.
5
Turn the heat off then add the golden caster sugar and dissolve. Put the pan into a tray of cold water and allow to cool.
6
Pour into a tray and allow to set. Slice to your favourite size.
7
Make the syrup: put half the ingredients into a bowl and dissolve the sugar. Put in a microwave (600W) for 2 minutes.
8
Repeat Step 7 adding the other half of the syrup ingredients.
9
Cut your favourite fruits in a serving dish and add the dumplings, agar jelly and a scoop of azuki bean preserve (see below for recipe ID).
10
You can top with vanilla ice cream if you like. Pour over the syrup before serving.
11
This is the glutinous rice flour I used, I bought it in Chinatown.

Tips & Note

Please see this recipe ID 831 for how to make azuki bean preserve.

Traditional Japanese Sweet (Shiratama Anmitsu)

A lovely summer sweet to cool you down.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 4

Cook: 50 min

Ingredients

Azuki bean preserve as required
Glutinous rice flour 130g
Silky tofu 1/2
Sugar 10g
Water 400ml
Agar powder 3g
Matcha 1 tbsp
Golden caster sugar 70g
Syrup:
Dark brown sugar 6 tbsp
Hot water 3.5 tbsp

Traditional Japanese Sweet (Shiratama Anmitsu)

Recipe ID :830 Posted on 29 JUN 2015

Serves 4

Cook 50min
views 1,255
printed 115

saved 0

A lovely summer sweet to cool you down.

Share

Ingredients

Print Ingredients Email Ingredients
as required
130g
1/2
10g
400ml
3g
1 tbsp
70g
6 tbsp
3.5 tbsp

Method

Cook
50min
1
Mix the glutinous rice flour, sugar and tofu well and make into flat round dumplings. Put into some hot water to boil.
2
When they start to float, they are ready. Remove and transfer to ice cold water then drain.
3
Put 400ml water, agar powder and matcha into a pan and mix well. Turn the heat on to medium.
4
When the agar has dissolved, start to boil then turn down to low and cook for 2 minutes.
5
Turn the heat off then add the golden caster sugar and dissolve. Put the pan into a tray of cold water and allow to cool.
6
Pour into a tray and allow to set. Slice to your favourite size.
7
Make the syrup:put half the ingredients into a bowl and dissolve the sugar. Put in a microwave (600W) for 2 minutes.
8
Repeat Step 7 adding the other half of the syrup ingredients.
9
Cut your favourite fruits in a serving dish and add the dumplings, agar jelly and a scoop of azuki bean preserve (see below for recipe ID).
10
You can top with vanilla ice cream if you like. Pour over the syrup before serving.
11
This is the glutinous rice flour I used, I bought it in Chinatown.

Tips & Note

Please see this recipe ID 831 for how to make azuki bean preserve.

PRO
Nagomi Kitchen
I’ve got 73 recipes!

NAGOMI KITCHEN
Step into my kitchen!
An easy home made sweet azuki bean dessert.
Chunky azuki bean paste, Water, Golden caster sugar, Agar powder
PRO
This goes well with rice or pasta.
Uncooked octopus, Or cooked octopus, Potatoes, Garlic, Onion, Olive oil, White wine (or rose), Tinned tomatoes, Bay leaf, Paprika powder, Sea salt, Black pepper, Olives (if you like), Flat leaf parsley (finely chopped for the garnish)
PRO
The marrow melts in the mouth, savour the flavours!
Marrow, Bacon (unsmoked), Curry powder, Garlic, Ginger, Chicken stock cube, Water, Sake, Soy sauce
PRO
Goes perfectly with cooked rice.
Sweet potato, Leek, Green pepper, Pork loin, Finely chopped garlic, Seasonings:, Black vinegar, Rice syrup or granulated sugar, Soy sauce, Mirin, Thickener:, Potato starch or cornflour, Water, Rice bran oil
PRO
You can't celebrate New Year without it!
Mineral water (soft), Kombu , Bonito flakes, Chicken thigh, Spinach, Carrot, Mooli, Taro potatoes, Or turnips, Rice cake pieces, Mirin, Soy sauce, Sea salt
PRO
This dish keeps in the fridge for when you're really hungry.
Aubergine, Dried shrimps, (Rehydrate in water), Fine beans, Light brown sugar, Light soy sauce, Dried chilli
PRO

Similar Recipe

Looks and tastes like you bought it from shop, it's that good!
Tinned butterbeans, Granulated sugar, Condensed milk, Chestnut paste (marron), Dark brown sugar
Mizue
PRO
5th May is Boy's Day in Japan, this is a traditional sweet for this occasion.
Tinned butterbeans, Granulated sugar, Water, Food colouring
Two types of traditional sweets with a delicious sticky rice centre.
Short grain rice, Glutinous rice, Water, Tinned azuki beans , Brown sugar, Soy sauce, Soya bean powder, Sugar
Enjoy the light fluffy texture of this refreshing dessert.
Arrowroot powder, Granulated sugar, Water, Summer fruits
Mizue
PRO
An easy home made sweet azuki bean dessert.
Chunky azuki bean paste, Water, Golden caster sugar, Agar powder
So easy using tinned aduki beans.
Soft tortilla (regular size), Butter, Sugar, Strawberries, Vanilla ice cream, Tinned sweet aduki beans, Sugar for the beans, Icing sugar, Mint leaves for garnish

All New Recipes

Risotto doesn't always have to be the star of dinner. Risotto can serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide t
 
Every culture around the world has some type of flatbread that dates back to the oldest recorded history. One popular flatbread with a Naan which was first recorded by an Indian poet back in 1300 AD. Naan is traditionally made in a tandoor oven with very high heat. You can make a homemade version
 
Traditional humus is made from garbanzo beans (also called chickpeas), tahini, extra virgin olive oil, garlic, lemon juice, salt and other flavorful ingredients. This outstanding spread dates back to Egypt in the 13th century and remains a popular Middle Eastern and Mediterranean cuisine. See how
 
Even a chimp could make this...probably!
Chicken (thigh or breast), Onion, Spring onion, Eggs, Chicken stock cube, Hot water, Sugar, Soy sauce, Mirin, Chilli pepper powder
cookbuzz
PRO
Tinned cod roe is not used that much in the UK but here I'll show you how to make a delicious rice dish. You can also use it in a pasta sauce.
Pressed cod roe tin, Egg, Spring onion, Salt & pepper, Fish sauce (or soy sauce), Vegetable oil, Cooked rice, Chilli oil
cookbuzz
PRO