Matcha Zenzai
The ultimate comfort food, Matcha Zenzai features chewy dumplings, sweet red bean paste, and aromatic matcha tea. It's a visually stunning dessert that brings warmth and joy to every occasion. Perfect for indulging your sweet cravings!
Equipment
- Wooden Spoon
- Large Pot
- Whisk
- Frying Pan
Ingredients
- 1/2 cup Glutinous rice flour Makes 12 pieces of dango
- 1/2 teaspoon Sugar
- 4 1/2 tablespoons Lukewarm water
- 1 tablespoon Matcha powder
- 1 tablespoon Sugar
- 1 cup Hot water
- 6 ounces Canned sweet red bean paste Or sweet red bean soup
Instructions
- Prepare the shiratama dango by combining glutinous rice flour and sugar in a bowl. Gradually add water, one tablespoon at a time, stirring continuously until a dough forms.
- Roll the dough into a smooth ball with your palms. Flatten it on a working surface and divide it into 12 even pieces. Roll each piece into a ball and set aside.
- Fill a saucepan with enough water to cover the dango and bring it to a boil. Add the shiratama dango and cook for 2 to 3 minutes, or until they start to float. Drain the dango and transfer them to a bowl of ice water to cool.
- To make the matcha tea, combine matcha powder and sugar in a bowl. Pour in the hot water and whisk with a bamboo whisk until well combined and free of lumps.
- To assemble the matcha zenzai, divide the prepared ingredients into two portions. In each serving bowl, add a portion of sweet red bean paste and top with shiratama dango. Pour the matcha tea over the dango and red bean paste, then finish with an additional spoonful of sweet red bean paste on top.
Notes
- Tip 1: When making the shiratama dango, aim for a smooth and soft dough. Add water gradually to achieve the right consistency, and ensure the dango balls are evenly shaped.
- Tip 2: Choose a high-quality matcha powder for a vibrant color and rich flavor. Also, adjust the sugar level in matcha tea according to your liking before assembling the zenzai with red bean paste.
- Tip 3: You may also make your own sweet red bean paste or soup, and add it to the matcha zenzai instead of using the store-bought ones.