Sweet, soft, and naturally vegan—this simple shiratama anmitsu is topped with a special homemade kuromitsu (black sugar syrup) and fresh bananas. Perfect for a quiet afternoon or a gentle celebration of seasonal flavors.
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🗻 What is Anmitsu?
Anmitsu is a classic Japanese dessert, first created in a long-established wagashi shop in Ginza during the Meiji era. Originally served in summer for its refreshing qualities, it has now become a beloved treat enjoyed year-round.
Traditionally, it includes agar jelly, red beans, fruits, and sometimes ice cream. For this vegan version, I simplify the ingredients while keeping the charm of homemade Japanese sweets alive.
👘 Recipe Highlights
This shiratama anmitsu uses only five basic ingredients:
- Agar jelly (kanten)
- Shiratama (rice flour dumplings)
- Anko (sweet red bean paste)
- Banana slices
- Homemade kuromitsu (black sugar syrup)
The twist in this recipe is the kuromitsu: by blending Japanese black sugar(黒糖/kokutou) with a touch of maple syrup, it becomes richer, smoother, and mild enough for anyone—even those new to kuromitsu—to enjoy.
I often make this dessert when I want something sweet yet light. It’s simple, gentle, and comes together in under an hour—a small seasonal indulgence to enjoy mindfully 🌿
⛩ Ingredients｜Serves 2
For the Agar Jelly
- 2 g agar powder
- 300 ml water
💡 If you prefer a firmer texture, feel free to increase the agar to 3 g — this gives a pleasantly firm bite.
For Shiratama
- 25 g shiratama-ko (glutinous rice flour)
- ~20 g water
💡 These days, I sometimes make pale-yellow, chewy banana shiratama — it adds a gentle sweetness and a playful touch to the dish. If you’d like to try it, the recipe is here.
Toppings
- Banana slices (as desired)
- Anko (sweet red bean paste, as desired)
For Homemade Kuromitsu
- 2 teaspoon powdered Japanese black sugar(黒糖/kokutou)
- 4 teaspoon maple syrup
💡 Use the ratio 1:2 (black sugar : maple syrup) for a smooth, flavorful syrup.
👺 Instructions
- Make the Agar Jelly
- Combine agar powder and water in a small pot.
- Bring to a gentle boil while stirring until fully dissolved.
- Maintain a gentle boil for 2 minutes.
- Pour into a mold or container and allow to cool and set in the refrigerator.
🌿 Tip: Agar won’t set properly if undercooked, so be sure to follow the timing.
- Prepare Shiratama
- In a bowl, combine shiratama flour and water, kneading until the dough feels soft and pliable, like an earlobe.
- Roll into small balls and boil in water.
- Once all balls float, cook for an additional 1 minute, then transfer to a bowl of cold water.
🌿 Note: If the dough is too sticky, adjust with a little more flour.
- Make Kuromitsu
- Combine black sugar and maple syrup in a small bowl.
- Warm over a bain-marie or very low heat until the sugar dissolves completely.
🌿 Tip: If heating directly in a pot, watch carefully to avoid burning.
- Assemble Your Anmitsu
- Cut the agar jelly into small cubes and place them in serving bowls.
- Add shiratama, banana slices, and dollops of anko.
- Drizzle generously with homemade kuromitsu.
- Take a moment to appreciate the colors, textures, and gentle sweetness before enjoying🍃
🎋 Variations & Tips
- Use cooked mung beans instead of anko for a lighter variation.
- Add a scoop of ice cream for a cream anmitsu.
- Substitute agar jelly with matcha or soy milk agar jelly for extra flavor.
- Try seasonal fruits like peaches, kiwi, strawberries, or persimmons.
🍴 Equipment Needed
- Knife
- Small mold or bowl
- Wooden spatula
- Pot
- Mixing bowl
- Slotted spoon
- Spoon
🫙 Storage & Shelf Life
Store ingredients separately in the fridge. Assemble just before serving. Best enjoyed within one day for optimal texture and flavor.
💭 FAQ
Anmitsu: Includes agar cubes, sweet red bean paste, fruits, and syrup.
Mitsumame: Similar to Anmitsu but without anko.
Mamekan: Mitsumame without fruits, usually just beans and agar.
Absolutely. Homemade anko lets you control the sweetness, but store-bought works perfectly for a quick dessert.
Yes! Seasonal fruits like peaches, kiwi, strawberries, or persimmons all work beautifully.
You can prepare the agar jelly and shiratama in advance, but assemble and drizzle with kuromitsu just before serving. Shiratama can firm up in the fridge if left too long.
Yes, you can. Traditionally, kuromitsu is made by dissolving Japanese black sugar(黒糖/kokutou) in a little water and gently simmering it until syrupy. Adding maple syrup is optional—it balances the natural bitterness of black sugar and gives a gentle, rounded richness, making it easier for those new to kuromitsu.
Yes, it’s naturally gluten-free, using only rice flour and agar.
Agar gives the jelly its traditional texture. Alternatives like gelatin (not vegan) may work, but texture will differ slightly.
If you try this recipe, please share your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
🏵 Recipes with Agar Powder
Agar powder is such a versatile ingredient—perfect for light, refreshing desserts or jelly treats. Here are some of my favorite recipes using it:
🍁 Meals with Maple Syrup
Maple syrup brings gentle sweetness and a cozy richness—perfect for desserts, cookies, dressings, and more. These are some of my favorite ways to enjoy it:
💬Did you try this recipe? Let me know how it turned out in the comments— or mention #vegin_vegan_vegun or just tag us @veginveganvegun with your delicious creations!
📖 Recipe Card｜Printable
Vegan Shiratama Anmitsu with Homemade Kuromitsu
Equipment
- kitchen knife
- nagashikan (rectangular stainless steel mold)
- wooden spatula
- pot
- Bowl
- strainer ladle
- Spoon
Ingredients
Agar Jelly
- 2 g kanten powder (agar powder)
- 300 ml water
Shiratama Mochi
- 25 g shiratamako (glutinous rice flour)
- 20 g water (approximately)
Toppings
- banana (sliced, as desired)
- anko (sweet red bean paste, as desired)
Homemade Kuromitsu
- 4 teaspoon maple syrup
- 2 teaspoon powdered Japanese black sugar (黒糖/kokutou)
Instructions
Make the Agar Jelly
- Combine agar powder and water in a small pot.2 g kanten powder300 ml water
- Bring to a gentle boil while stirring until fully dissolved.Maintain a gentle boil for 2 minutes. *Agar won’t set properly if undercooked, so be sure to follow the timing.
- Pour into a mold or container and allow to cool and set in the refrigerator.
Prepare Shiratama
- In a bowl, combine shiratama flour and water, kneading until the dough feels soft and pliable, like an earlobe. *If the dough is too sticky, adjust with a little more flour.25 g shiratamako20 g water
- Roll into small balls and boil in water. Once all balls float, cook for an additional 1 minute, then transfer to a bowl of cold water.
Make Kuromitsu
- Combine black sugar and maple syrup in a small bowl. Warm over a bain-marie or very low heat until the sugar dissolves completely. *If heating directly in a pot, watch carefully to avoid burning.4 teaspoon maple syrup2 teaspoon powdered Japanese black sugar
Assemble Your Anmitsu
- Cut the agar jelly into small cubes and place them in serving bowls. Add shiratama, banana slices, and dollops of anko. Drizzle generously with homemade kuromitsu.bananaanko
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