Coconut Zenzai with Kabocha Shiratama
Coconut Zenzai with Kabocha Shiratama

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, coconut zenzai with kabocha shiratama. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Coconut Zenzai with Kabocha Shiratama is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Coconut Zenzai with Kabocha Shiratama is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Take 2 1/2 tbsp Water
  4. Take 50 ml ☆Coconut milk
  5. Get 50 ml ☆Milk
  6. Prepare 1 tbsp ☆Sugar
  7. Get 50 grams Boiled adzuki beans
  8. Make ready 1 Candied chestnuts
  9. Get 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.

So that is going to wrap it up for this special food coconut zenzai with kabocha shiratama recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!