matcha zenzai
Matcha zenzai is a super quick pick-me-up dessert. I first had it in Arashiyama, Kyoto. While looking for a place to eat lunch, I stumbled upon a restaurant with a menu hanging outside. The picture of this matcha zenzai caught my attention. It had just the right amount of sweetness from the sweet red bean paste and a very balanced flavor with matcha bitterness. As I was scrolling through my photos from the trip, it reminded me how good it was. So, I’ve decided to recreate it.
table of contents
what is matcha zenzai?
about sweet red bean paste
what is shiratama dango?
making matcha
what is matcha zenzai?
Zenzai is a sweet red bean soup, so it is a hybrid of matcha and zenzai. It is usually served with shiratama dango.
what is shiratama dango?
Shiratama dango is a rice flour dumpling with a texture similar to mochi. Shiratamako (白玉粉) is glutinous rice flour, but it is more crumbly than mochiko flour. I use shiratamako more than mochiko, so I always have it in my pantry. I sometimes add them to miso soup. You can easily find it at a Japanese grocery store (though I would never be able to find it at a Korean or Chinese grocery store!). But if you can't find it, mochiko works fine. When making dango, focus on achieving the desired texture rather than strictly following the amount of water in the recipe. I usually start with half of the amount in the recipe and add more as I go. Once the dough starts to form and it is as firm as your earlobe, it is ready. If you add too much water and the dough is too wet, simply add more shiratamako.
making matcha
There are so many rules and manners if you are attending a matcha ceremony, but if you are simply making it for yourself, this is the basic way of making matcha: Add hot water to a matcha bowl - this is to warm the bowl. Then soak the matcha whisk. The matcha whisk is made with bamboo, so soaking prevents the whisk from breaking. Discard the water and wipe the bowl with a napkin. Using a "chashaku (茶杓)," scoop 1 ½ scoops of matcha (if you don't have a chashaku, it is about 1 teaspoon of powdered matcha). Pour hot water and whisk until the tea is dissolved.
To make Matcha Zenzai, add sweet bean paste (if you want to make it from scratch, there is a recipe in my cookbook, Make It Japanese) and add shiratama dango.
about sweet red bean paste
Sweet red bean paste, or anko, are essential for Japanese traditional sweets. You can find premade ones at a Japanese grocery store. If you want to make it from scratch, check out my cookbook, Make It Japanese. You can find a recipe on how to make it from scratch.
storing tips
You can freeze shiratama dango; it freezes very well. Place leftover shiratama dango in a freezer bag and keep it in the freezer. When you need them, simply add the frozen dango to boiling water; once it floats to the surface, it is ready to eat.
Tag me @riemclenny on Instagram if you make it!
matcha zenzai
Prep time 10 minutes
Cooking time: 10 minutes
ingredients
for shiratama dango (makes around 15 dangos)
1cup (110g) Shiratamako (glutinous rice flour)
⅓ cup water
for matcha
1 teaspoon matcha powder (I used ceremonial)
for topping
2 tablespoon sweet red bean paste
Preparation
In a medium saucepan, bring water to a boil while you are making dango.
Add the shiratamako to a medium bowl. Gradually add half the amount of water and mix with a spatula, then add the remaining water, one tablespoon at a time, mixing with a spatula until the dough starts to come together in large crumbles, almost like feta cheese. Add more water, a sprinkle at a time, and bring the dough together with your hands. Knead the dough until it forms a smooth ball. Roll the dough into 1-inch diameter balls. You should have 15 dangos.
Cover with a damp towel and set aside. Add the dangos to the boiling water and cook them until they float to the surface. Drain and keep them in water. Set aside.
Make matcha. Add hot water to a matcha bowl - this is to warm the bowl. Then soak the matcha whisk. Matcha whisk is made with bamboo, so it prevents the whisk from breaking. Discard the water and wipe the bowl with a napkin. Using a 'chashaku (茶杓),' a bamboo matcha scoop, scoop out 1 ½ scoops of matcha. Pour ⅓ cup hot water into the matcha bowl. Whisk until the tea is dissolved.
Add the dango and top with anko, sweet bean paste.