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We hope you got insight from reading it, now let’s go back to coconut zenzai with kabocha shiratama recipe. You can cook coconut zenzai with kabocha shiratama using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Coconut Zenzai with Kabocha Shiratama:
- Take 100 grams Kabocha squash
- Get 50 grams Shiratamako
- Get 2 1/2 tbsp Water
- Provide 50 ml ☆Coconut milk
- Provide 50 ml ☆Milk
- You need 1 tbsp ☆Sugar
- Provide 50 grams Boiled adzuki beans
- Provide 1 Candied chestnuts
- Get 1 Cinnamon
Instructions to make Coconut Zenzai with Kabocha Shiratama:
- 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.
- 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.
- 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.
- Combine all the ☆ ingredients in a pot and cook on low, stirring frequently, until the sugar dissolves.
- Transfer to a bowl and cool in an ice bath.
- 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.
- Enjoy!
- 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.
- 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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