How to Make Coconut Zenzai with Kabocha Shiratama

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, coconut zenzai with kabocha shiratama. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Coconut Zenzai with Kabocha Shiratama is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Coconut Zenzai with Kabocha Shiratama is something which I’ve loved my whole life.

How to Make Coconut Zenzai with Kabocha Shiratama

To begin with this recipe, we must prepare a few components. You can cook coconut zenzai with kabocha shiratama using 9 ingredients and 9 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Coconut Zenzai with Kabocha Shiratama:

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

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

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