Coconut Zenzai with Kabocha Shiratama

1. 1

   Make the shiratama.

2. 2

   Peel and remove the seeds from the kabocha, cut into bite sized chunks, and microwave for at 600 W for 3 minutes or until soft.

3. 3

   Mash.

4. 4

   In another bowl, add the shiratamako and mash from Step 1, then knead while gradually adding water.

5. 5

   Once it's come together into a soft dough, form into bite-sized balls and create small wells in the center.

6. 6

   Add Step 2 into a pot of boiling water.

7. 7

   Once they float to the surface, cook for 1 more minute, then transfer to ice water.

8. 8

   Drain.

9. 9

   Combine all the ingredients in a pot and cook on low, stirring frequently, until the sugar dissolves.

10. 10

    Transfer to a bowl and cool in an ice bath.

11. 11

    Pour Step 5 into a bowl and add in the shiratama from Step 3.

12. 12

    Garnish with adzuki beans and candied chestnuts, and dust with cinnamon.

13. 13

    Enjoy!

14. 14

    Alternative method: In Step 4, stir milk, coconut milk, and 50 g of adzuki beans together and heat.

15. 15

    In this method, you can leave out the sugar.

16. 16

    Pour Step 5 into a bowl and add the shiratama from Step 3.

17. 17

    Garnish with candied chestnuts, etc.

18. 18

    It tastes great with the adzuki milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.