Zenzai with Mineral-Filled Raw Cane Sugar
cookpad.japan @cookpad_jp
On my daughter's final day of winter vacation, I made these adzuki beans a day earlier than the official "kagami biraki" (day to break open the ornamental New Year's omochi decoration).
Gently stir the zenzai while simmering until it thickens into a delicious chunky bean paste. Recipe by Yukirinrin
Zenzai with Mineral-Filled Raw Cane Sugar
On my daughter's final day of winter vacation, I made these adzuki beans a day earlier than the official "kagami biraki" (day to break open the ornamental New Year's omochi decoration).
Gently stir the zenzai while simmering until it thickens into a delicious chunky bean paste. Recipe by Yukirinrin
Cooking Instructions
- 1
Rinse the adzuki beans and put them into a pot with enough hot water to cover them. Heat over high heat. When it comes to a boil, add water and let it return to a boil.
- 2
Drain Step 1, rinse off the scum, and then return to the pot with fresh water (about 5 times the amount of the beans) and heat over high heat.
- 3
Once it comes to a boil, reduce the heat to low, then simmer while adding water until the beans become soft enough to squish between your fingers.
- 4
Add the raw cane sugar, then adjust the taste with salt. Cook the mochi, then serve together with the adzuki beans.
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