Coconut Zenzai with Kabocha Shiratama

Name: Coconut Zenzai with Kabocha Shiratama
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Kabocha squash; 50 grams Shiratamako; 2 1/2 tbsp Water; 50 ml ☆Coconut milk; 50 ml ☆Milk; 1 tbsp ☆Sugar; 50 grams Boiled adzuki beans; 1 Candied chestnuts; 1 Cinnamon

cookpad.japan @cookpad_jp

Kabocha and walnuts are my favorite autumn flavors. I remembered a red bean soup I had in a restaurant that combined adzuki and milk and thought it would go well with kabocha and coconut milk, so I came up with this simple dessert.

The kabocha may or may not have a lot of moisture, so add as much water as necessary at Step 2. For 2-3 servings. Recipe by Usagi no Cima

cookpad.japan @cookpad_jp

The kabocha may or may not have a lot of moisture, so add as much water as necessary at Step 2. For 2-3 servings. Recipe by Usagi no Cima

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Ingredients

2 servings

100 gramsKabocha squash
50 gramsShiratamako
2 1/2 tbspWater
50 ml☆Coconut milk
50 ml☆Milk
1 tbsp☆Sugar
50 gramsBoiled adzuki beans
1Candied chestnuts
1Cinnamon

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Steps

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.