Agar Fruit Jelly with Amanatto

A chilled dessert that looks as delicious as it tastes! Great for parties, too.

Agar Fruit Jelly with Amanatto
Photographed by HIDETOSHI HARA

Recipe by
Hiromi Sekioka






Calorie count is for full recipe.
Excludes time needed to set and chill.

Ingredients (Makes enough for a jelly 10 x 9 x 5 cm in size)

  • 1/2 kiwifruit
  • 1 slice yellow peach (canned; halved)
  • 20 beans amanatto (candied azuki beans; store-bought)
  • 200 ml apple juice (clear type)
  • 2 g agar powder
  • 100 g granulated sugar



Peel the kiwifruit and cut into 2 cm cubes. Cut the peaches into 2 cm cubes. Lightly rinse the amanatto to remove the sugar coating. Pat dry with paper towels.


Pour the apple juice into a saucepan, add the agar powder, and use a rubber spatula to stir until dissolved. Place over medium heat and bring to a gentle simmer while stirring. Continue simmering while stirring for about a minute. Add the granulated sugar, stir, and return to a gentle simmer. Turn off the heat.


Line a food storage container or tray with plastic wrap, letting it hang over the edges. Arrange the cut fruit inside according to color, and pour in enough agar liquid to just cover the fruit. Let set for about 3 minutes. Pour over the remaining agar liquid and set aside to cool. Refrigerate for half an hour. Remove from the container and cut into easy-to-eat pieces.


Set the fruit using a small amount of the agar liquid before adding the rest. The end result will look much nicer.


[Agar powder]
Takes less time to set than gelatin and will set at room temperature.