How to Make Tasty Coconut Zenzai with Kabocha Shiratama

Coconut Zenzai with Kabocha Shiratama.

Coconut Zenzai with Kabocha Shiratama You can have Coconut Zenzai with Kabocha Shiratama using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Coconut Zenzai with Kabocha Shiratama

  1. It’s 100 grams of Kabocha squash.
  2. It’s 50 grams of Shiratamako.
  3. Prepare 2 1/2 tbsp of Water.
  4. You need 50 ml of ☆Coconut milk.
  5. It’s 50 ml of ☆Milk.
  6. It’s 1 tbsp of ☆Sugar.
  7. Prepare 50 grams of Boiled adzuki beans.
  8. You need 1 of Candied chestnuts.
  9. You need 1 of Cinnamon.

Coconut Zenzai with Kabocha Shiratama instructions

  1. Make the shiratama. 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. Mash..
  2. In another bowl, add the shiratamako and mash from Step 1, then knead while gradually adding water. Once it's come together into a soft dough, form into bite-sized balls and create small wells in the center..
  3. Add Step 2 into a pot of boiling water. Once they float to the surface, cook for 1 more minute, then transfer to ice water. Drain..
  4. Combine all the ☆ ingredients in a pot and cook on low, stirring frequently, until the sugar dissolves..
  5. Transfer to a bowl and cool in an ice bath..
  6. Pour Step 5 into a bowl and add in the shiratama from Step 3. Garnish with adzuki beans and candied chestnuts, and dust with cinnamon..
  7. Enjoy!.
  8. Alternative method: In Step 4, stir milk, coconut milk, and 50 g of adzuki beans together and heat. In this method, you can leave out the ☆ sugar..
  9. Pour Step 5 into a bowl and add the shiratama from Step 3. Garnish with candied chestnuts, etc. It tastes great with the adzuki milk..

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