Shiratama Matcha Zenzai

Name: Shiratama Matcha Zenzai
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2/3 cup shiratamako (glutinous rice flour) (about 80 grams); 2.8 ounces silken tofu (about 80 grams); 2 teaspoons to 1 tablespoon matcha powder (A); 1 cup hot water (A) (240 ml); 2.1 ounces sweet red bean paste (anko) (about 60 grams)

所沢市 @tokoron

This is a Japanese-style dessert featuring shiratama (chewy rice flour dumplings) and matcha.
Recipe background:
I created this recipe to make a delicious Japanese-style dessert. Adding tofu to the shiratama makes them smoother and easier to eat, even for seniors and children. The matcha can be served either chilled or warm, and it's delicious both ways.

Saved

Ingredients

Serves 4 servings

2/3 cupshiratamako (glutinous rice flour) (about 80 grams)
2.8 ouncessilken tofu (about 80 grams)
2 teaspoonsto 1 tablespoon matcha powder (A)
1 cuphot water (A) (240 ml)
2.1 ouncessweet red bean paste (anko) (about 60 grams)

Saved

Steps

1

Mix the shiratamako and tofu together, kneading until smooth and about as firm as an earlobe. If the dough is too dry, add water a little at a time.
2

Divide the dough from step 1 into 12 equal pieces and roll each into a ball. Gently flatten the center of each ball so they cook evenly.
3

Gradually add the hot water to the matcha powder, whisking to dissolve and prevent lumps. Adjust the strength of the matcha to your taste.
4

Bring a pot of water to a boil. Add the shiratama from step 2 and cook until they float, then let them cook for about 2 more minutes. Transfer them to a bowl of cold water.
5

Pour the prepared matcha into serving bowls, then add the shiratama and top with sweet red bean paste.