Vegan Shiratama Anmitsu with Homemade Kuromitsu
Cozy vegan shiratama anmitsu with rich homemade kuromitsu—just a few simple ingredients for a sweet, comforting treat.
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 powder, 300 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 shiratamako, 20 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 syrup, 2 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.banana, anko
Notes
For agar jelly:
If you prefer a firmer texture, feel free to increase the agar to 3 g — this gives a pleasantly firm bite.
For shiratama:
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.
For topping:
Seasonal fruits like peaches, kiwi, strawberries, or persimmons all work beautifully.