Shiratama Zenzai recipe 次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊
Shiratama Zenzai（白玉ぜんざい）
Zenzai is a sweet soup made by boiling azuki (red beans) in sugar and adding mochi (rice cake), shiratama (rice flour dumplings), and kanroni (candied chestnuts). This sweet red beans soup is also called oshiruko.
Zenzai is a Japanese sweet that has been popular since the Edo period. Surprisingly, it is sometimes served in a set with pickles at sweet shops.
A little saltiness has the effect of making the sweetness feel stronger.
Zenzai is often made with mochi (rice cakes), but it is rare for people to have mochi at home outside of New Year’s. For this reason, this recipe uses shiratama dango (rice cake dumplings) so that it can be eaten easily on a daily basis.
Also, cooking azuki beans is easy, but it takes time if you don’t have a pressure cooker. Canned boiled azuki beans are convenient.
If you want to boil azuki beans at home, check out this recipe. 👉 Easy and authentic oshiruko recipe using a pressure cooker
Check out this article for more information about adzuki(red beans). 👉 Sesame balls (芝麻球/gomadango)
What is the difference between rice flour and shiratamako??
rice cake dumplings = dango,mochi ko = powder
Rice cake dumplings is called “団子＝dango” and “餅＝mochi” in Japan.
Mochi, which is often eaten on New Year’s Day, is made by mashing steamed glutinous rice and rolling it into balls.
Shiratamako is a powder made from glutinous rice, and it is used by adding water and kneading.
By the way, there are also “Joshinko” and “Dangoko”, which are very similar to “Shiratamako”.
These are all types of rice flour. Shiratamako is made from glutinous rice, while Joshinko is made from non-glutinous rice, and Dangoko is made from both non-glutinous rice and glutinous rice.
When using shiratamako, it is often called ”dango”.
If you use shiratama flour , the dango will have a smooth texture and won’t harden even when chilled.
These are also attracting attention as gluten-free ingredients.
“ko=粉” means powder.
Shiratama dango can be frozen. It’s delicious even if you make a lot and sprinkle it with soybean flour. Also check out this recipe. 👉 Sticky rice cake ball with soybeans flour
NUTRITION FACTS of Shiratama Zenzai
306 kcal Protein 5.8g Fat 0.7g Carb 73.9g Salt Equivalent 0.2g
INGREDIENTS for Shiratama Zenzai (6SERVINGS)
- ☆shiratama flour 100g
- ☆water 80g
- ★canned boiled adzuki beans 600g
- ★water 300g
- 12 pieces of candied chestnuts 120g
Shiratama Zenzai COOKING INSTRUCTIONS
➀Add water to the shiratama flour in 2 batches. Knead each time you add water.
Use 80-90% water for the amount of shiratamako.
②The dough done when it’s as hard as your earlobe. (The ideal hardness is to break when pressed.)
③Divide the dough into 6 parts and roll them to make shiratama dango.
④Boil shiratama dango. Let’s heat it well, if the heat is not enough, the inside will become powdery.
⑤When the dango float, wait about 1 minute and remove them in cold water.
⑥Bring the adzuki beans and water to a boil.
⑦Put the shiratama dango and candied chestnuts into azuki soup. The shiratama dango will melt, so the simmering time should be short.
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