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 6,469
printed 161

saved 2

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!
Such a delicious flavour from the mussels!
Mussels, Water, Miso (red), Sansho pepper powder
PRO
Cook the rice together with the core of the sweet millet.
Rice, Sweet millet (or millet), Sea salt, Raw fresh sweetcorn, Water
PRO
So quick and delicious - easy haddock pasta with a Japanese twist!
Smoked haddock , (undyed, so not yellow), Garlic, Onion, Leek, Green peas, Olive oil, Soy sauce, Sake, Spaghetti, Nori sheets
PRO
Cinnamon and mint gives this dish a wonderful flavour.
Mussels, White wine, Rice, Olive oil, Pine nuts, Garlic, Cinnamon, Light brown sugar, Sea salt, Dried mint
PRO
This will aid digestion, beetroot is a fantastic vegetable!
Beetroot, Your favourite salad pack, Dressing:, Greek yogurt, Your favourite vinegar, Honey, Sea salt, Olive oil
PRO
The beetroot will become more sweet and delicious by deep frying it.
Cooked rice, Beetroot, Prawns, Tempura batter:, Plain flour, Potato starch or cornflour, Baking powder, Half an egg in water, Sauce:, Dashi broth, Soy sauce, Mirin, Sugar, Mooli or radishes (grated), Cress
PRO

Similar Recipe

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
A typical summer sweet in Japan. It's easy to make using tinned aduki beans and it's ready in 2 hours.
Agar powder, Water, Brown sugar, Tinned aduki beans, Salt
Such a pretty and traditional sweet.
Tinned aduki beans, Brown sugar, Glutinous rice, Water, Caster sugar, Natural pink food colouring
It's nice hot or cold.
Cannelloni beans tin, Water, Condensed milk, Banana, Coconut cream
Mizue
PRO
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
Enjoy the light fluffy texture of this refreshing dessert.
Arrowroot powder, Granulated sugar, Water, Summer fruits
Mizue
PRO

All New Recipes

A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil