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Matcha Anmitsu Gelatin Dessert

Matcha Anmitsu Gelatin Dessert

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Embrace the unique flavours of traditional Japanese sweets with this matcha anmitsu dessert. Made by combining matcha green tea powder with sugar and agar, the sweet, leafy flavour of this gelatinous dessert goes fantastically well with chunky sweet red bean paste. As well as being delicious, this anmitsu is easy to make and contains plenty of essential nutrients.


4g kanten powder
400ml water
1 tsp matcha powder
3 tbsp sugar
1-2 tbsp chunky sweet azuki bean paste

for the syrup:
2 tbsp sugar
50-80ml water

How To Prepare

  1. Mix the matcha powder and sugar in a small bowl or cup and set aside.
  2. Put the water, kanten powder, and matcha sugar mixture in a saucepan and bring to the boil over medium heat, stirring well. Simmer for a few minutes until everything has dissolved.
  3. Remove from the heat and leave to cool for 10 mins.
  4. Pour the mixture into a container. Allow to set in the fridge for 2-3 hours.
  5. To make the syrup, mix the water and sugar in a saucepan and heat on medium heat to dissolve the sugar. Once the sugar has dissolved, leave it to cool.
  6. Cut the matcha gelatin into cubes, put in a serving bowl, and top with azuki paste. Pour the syrup over the gelatine and azuki paste. Enjoy on a hot day as a cooling dessert.

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