Japanese agar jelly fruit bowl with bean paste (Anmitsu)

1. Rinse the adzuki beans, bring to the boil in 400 ml water, drain after 5 minutes, then cover with 300 ml fresh water and simmer for 60-80 minutes until soft; cook down with the sugar into a thick, glossy anko and let cool.

2. Stir the agar into 500 ml water, bring to the boil and cook for 2 minutes, stirring; pour into a dish of about 15x15 cm and let it set completely, 30 minutes at room temperature then 1 hour in the fridge.

3. For the syrup, bring the cane sugar and the 60 ml water to the boil in a small pan and simmer for 3-4 minutes until slightly thickened; let cool.

4. Knead the glutinous rice flour with the 70 ml water into a dough as soft as an earlobe, shape 12 small balls, press a small dent into the middle of each and cook in boiling water for 1-2 minutes after they float; lift into iced water.

5. Cut the agar into 1.5 cm cubes; peel the orange and separate into segments, slice the kiwis and strawberries.

6. Divide the agar cubes between bowls, arrange the fruit, drained rice dumplings and a mound of anko on top, and drizzle with the cane sugar syrup at the table.

Tip: Anmitsu is the colourful, light, refreshing dessert of traditional Japanese cafés (kissaten). The traditional syrup (kuromitsu) is made from black sugar; dark cane sugar gives the closest flavour. Add a scoop of matcha ice cream and it becomes "cream anmitsu".