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Anmitsu with whipped cream and matcha ice cream, Japanese sweet bowl with agar jelly and red bean paste
Refreshing Japanese Anmitsu with matcha ice cream

Anmitsu with Matcha Ice Cream and Whipped Cream

Author: Flavelo
Recipes Cakes and Desserts
Anmitsu is a time travel trip to early 20th-century Japanese 'Kissaten' (coffee house) culture. The essence of this dessert is the interplay of textures: neutral, crisp agar-agar cubes (kanten) meeting sweet, creamy bean paste (anko) and bitter, earthy matcha ice cream. It's not a cake, but a bowl of harmony where every spoonful offers a different experience.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Small Saucepan: For cooking the agar.
  • Shallow Dish: For setting the jelly.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Whisk the agar-agar powder into the water in a saucepan and bring to a boil. Let it simmer gently for 2 minutes while stirring constantly.

Tip: The polysaccharides in agar must dissolve, which only happens at boiling point. Stir to prevent burning!
2 ✓

Pour the liquid into a shallow dish rinsed with water. Let it cool at room temperature, then refrigerate for 1 hour until completely firm.

Tip: Unlike gelatin, agar sets at 85-95°F, so refrigeration is mainly for chilling the dessert.
3 ✓

While the jelly cools, whip the heavy cream (sweeten lightly if desired).

Tip: In Japanese desserts, whipped cream is often less sweet to balance the richness of the bean paste.
4 ✓

Cut the set jelly into 1/2-inch cubes with a sharp knife.

Tip: The beauty of 'Kanten' (agar jelly) lies in the sharp, clean edges that glisten like glass.
5 ✓

Assemble the bowl: pile jelly cubes at the bottom, place a dollop of anko (bean paste), fruit, and crown with matcha ice cream and whipped cream.

Tip: Traditionally served with black sugar syrup (Kuromitsu), but it's delicious without it too.

Recipe FAQ

Why didn't the jelly set?
Agar-agar must be boiled for 1-2 minutes to activate its gelling properties. If you only warmed it, it won't work.
What's the difference between agar and gelatin?
Agar is plant-based (algae), sets at room temperature, and has a firmer, more brittle texture, unlike the jiggly bounce of gelatin.

Ingredients

  • 1 tsp Agar-Agar Powder
  • 2 cups Water
  • 1 tbsp Matcha Powder (for dusting/ice cream)
  • 3 tbsp Granulated Sugar
  • 4 tbsp Anko (Sweet Red Bean Paste)
  • 4 scoops Matcha Ice Cream
  • 0.5 cup Heavy Whipping Cream
  • 0.25 cup Canned Mandarin Oranges (optional)