I had lots of canned boiled adzuki and mochi.If you have any leftover heavy cream, try adding it into the mug using a piping bag. As if you're drinking hot chocolate. This is also amazing.Because I used a 500 g can of adzuki, I was left with 450 g more. So I divided it into ninths and froze it to use each piece (50 g) later to make a mug of zenzai. It allows me to make it any time I want.When you're using the adzuki for other purposes, take out as much as you need and let it defrost at room temperature or with the 'defrost' setting of your microwave.Please add condensed milk to your liking. Recipe by Misuke mama chan

I tried making a different version of "Very Nutritious Kinako Milk"and came up with this. It was nice so I uploaded it here.The kinako settles at the bottom of the cup, so stir as you drink. Recipe by green

When I was in Kyushu a long time ago, there was a 250 ml packaged drink sold in stores called Cocoa Coffee. I don't like coffee to the point where it makes me sick... But I love adding just a bit to my hot cocoa.I love extra-rich milk. To the point where I add coffee creamer to whole milk. Please try making this with your favorite kind of milk. Recipe by yakopuyo

I bought kinako because I wanted to eat something sweet.I used an idea from, which is a hot drink made with hot milk, cocoa and coffee. I thought I would add kinako to it and make a snack.You don't need to wrap the mochi in nori seaweed, and you only need 1 plate.This is so easy. Now I can even eat mochi for breakfast.The mochi won't stick to the plate if you use plastic wrap, so it'll save you from all that clean up time.This recipe has nothing but good sides to it. Recipe by yakopuyo

I bought some matcha, and decided to add it to my coffee.If you pour all the hot water in at once, the matcha powder won't dissolve properly. Adjust the amount of sugar to taste.Although I usually take my coffee black, this tastes best with a bit of sugar. Recipe by Hawaiantomato

I like the texture of cream and pudding made with corn starch . The combination of coffee and Adzuki bean is delicious . It turned into a Japanese-Western culmination dessert .By adding the milk a bit at a time to the corn starch, you can prevent it from balling up. In Step 2, letting it cool completely and then mixing with an egg beater will make it smooth. We are increasing the smoothness with this step so it will take longer, but you shouldn't skip it . The shiratama rice dumplings are just regular ones . Please use what you like~ . I used canned adzuki beans for the boiled adzuki beans . This is my preference . I like milk with high milk fat . It's rich See Step 6 for reference . Recipe by Lesser Panda

Hot Chocolat milk is a bit to sweet for me. The Coffee adds a bit of contrast.

When I went out for lunch, the soy milk zenzai I had for dessert was very delicious and I thought that how would if be if it was made solid with gelatin? I made it few times and it became this recipe. It is very easy.If you let it come to a boil, a film will form on the surface of the soy milk, so be careful.It will form two beautiful layers because the azuki beans are heavy and will sink to the bottom. When you're pouring soy milk into the cups, mix the gelatin liquid while pouring.It will look that it was made with lots of work when it is ready. Recipe by Kaponon

I usually use homemade tsubu-an when making manju, but sometimes I can't use it all up. That's when I make zenzai using leftover tsubu-an. Sometimes I serve it without mochi. The flavor and subtle sweetness of the aduki is still very satisfying.I created this recipe based on the premise of using homemade tsubu-an, but you could of course use the store-bought variety.If the tsubu-an is unsalted, add a pinch of salt to improve its sweetness.It's also good with mochi cooked in hot water. For 2 servings. Recipe by Kamoshian

I love mochi with sweet red bean paste! I always make oshiruko using canned sweetened red beans. Thank you for making this recipe popular on 1/11/2013!Recipe background:I love the combination of sweet red bean paste and mochi, so of course I love zenzai too. This is my favorite way to make it.Note: In the main photo, I used yuzu as a garnish instead of candied chestnuts since I didn’t have any on hand.

I've listed a recipe for milk coffee before, but the recipe that I always referred to disappeared. This time I've successfully completed an original recipe, so I posted it.If you decrease the amount of milk to 400 ml (which makes the amount warmed in the pot to be 300 ml) the cream becomes a little harder, so I recommend using it for cream bread or something. Then you should use 70 g of sugar. While heating, it becomes easier to burn so make sure to stir continuously. When you take it off the heat, quickly pour it into a metal tray and cover with wrap. If you don't have a metal tray, an aluminum bowl is fine. If you can, chill the bottom of the tray with ice water and the cream will cool faster. Recipe by Muuko

I tried using some leftover peanut cream instead of sugar.The amounts you need will vary depending on the size of the cup. If you prefer it a little sweeter, add sugar. Recipe by NAGANO kurume