Coconut Zenzai with Kabocha Shiratama
Coconut Zenzai with Kabocha Shiratama

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, coconut zenzai with kabocha shiratama. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Coconut Zenzai with Kabocha Shiratama is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Coconut Zenzai with Kabocha Shiratama is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have coconut zenzai with kabocha shiratama using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Zenzai with Kabocha Shiratama:
  1. Get 100 grams Kabocha squash
  2. Make ready 50 grams Shiratamako
  3. Prepare 2 1/2 tbsp Water
  4. Make ready 50 ml ☆Coconut milk
  5. Take 50 ml ☆Milk
  6. Get 1 tbsp ☆Sugar
  7. Take 50 grams Boiled adzuki beans
  8. Get 1 Candied chestnuts
  9. Prepare 1 Cinnamon
Instructions to make Coconut Zenzai with Kabocha Shiratama:
  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.

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