Coconut Zenzai with Kabocha Shiratama
Coconut Zenzai with Kabocha Shiratama

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, coconut zenzai with kabocha shiratama. One of my favorites. This time, I am going to make it a bit tasty. 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 enjoyed by millions every day. It is easy, it’s 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 begin with this particular recipe, we must first prepare a few components. You can have coconut zenzai with kabocha shiratama using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Coconut Zenzai with Kabocha Shiratama:
  1. Make ready 100 grams Kabocha squash
  2. Get 50 grams Shiratamako
  3. Take 2 1/2 tbsp Water
  4. Make ready 50 ml ☆Coconut milk
  5. Take 50 ml ☆Milk
  6. Prepare 1 tbsp ☆Sugar
  7. Make ready 50 grams Boiled adzuki beans
  8. Prepare 1 Candied chestnuts
  9. Make ready 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’s going to wrap it up for this exceptional food coconut zenzai with kabocha shiratama recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!