Recipe of Super Quick Homemade Coconut Zenzai with Kabocha Shiratama

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, How to Prepare Quick Coconut Zenzai with Kabocha Shiratama. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Coconut Zenzai with Kabocha Shiratama, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut Zenzai with Kabocha Shiratama delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coconut Zenzai with Kabocha Shiratama is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first 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.

Kabocha and walnuts are my favorite autumn flavors. I remembered a red bean soup I had in a restaurant that combined adzuki and milk and thought it would go well with kabocha and coconut milk, so I came up with this simple dessert. The kabocha may or may not have a lot of moisture, so add as much water as necessary at Step 2. For 2-3 servings. Recipe by Usagi no Cima

Ingredients and spices that need to be Prepare to make Coconut Zenzai with Kabocha Shiratama:

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

Steps to make 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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So that is going to wrap it up for this special food Easiest Way to Prepare Quick Coconut Zenzai with Kabocha Shiratama. Thank you very much for your time. I'm sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!