Simple Way to Make Coconut Zenzai with Kabocha Shiratama

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, coconut zenzai with kabocha shiratama. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Coconut Zenzai with Kabocha Shiratama is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Coconut Zenzai with Kabocha Shiratama is something which I’ve loved my whole life. They’re fine and they look fantastic.

Simple Way to Prepare Coconut Zenzai with Kabocha Shiratama

To begin with this recipe, we must 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.

Ingredients

The ingredients needed to make Coconut Zenzai with Kabocha Shiratama:

1. Get 100 grams Kabocha squash
2. Prepare 50 grams Shiratamako
3. Prepare 2 1/2 tbsp Water
4. Prepare 50 ml ☆Coconut milk
5. Make ready 50 ml ☆Milk
6. Take 1 tbsp ☆Sugar
7. Make ready 50 grams Boiled adzuki beans
8. Make ready 1 Candied chestnuts
9. Make ready 1 Cinnamon

Instructions

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.

As simple as that How to Prepare Coconut Zenzai with Kabocha Shiratama

So that’s going to wrap it up with this special food coconut zenzai with kabocha shiratama recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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