5 from 22 votes
Matcha Zenzai
Matcha Zenzai is a Japanese dessert soup featuring chewy shiratama dango rice flour dumplings served in a warm sweet red bean soup infused with the subtle bitterness of green tea powder (matcha). The balance between the soft, slightly chewy dumplings and the rich, smooth sweetness of the red bean paste creates a comforting and textured dessert.
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings:
2
Calories:
245 kcal
Course:
Dessert
Cuisine:
Japanese
Ingredients
For 6 Shiratama Dango
- ¼ cup shiratamako glutinous rice flour/sweet rice flour or mochiko
- ¼ tsp sugar
- 2 Tbsp water warm
For the Matcha Zenzai
- 1 Tbsp green tea powder matcha
- 1–1½ Tbsp sugar (adjust to taste; you may want to reduce the sugar amount if you use store-bought red bean paste as it tends to be very sweet)
- 1 cup water 80-90ºC/176-194ºF, hot
- 4.2 oz red bean paste I use tsubuan chunky paste for the texture, but you also can use koshian fine paste, sweet, aka anko
Instructions
- Gather all the ingredients.
Cup of Yum
To Make the Shiratama Dango
- Put ¼ cup shiratamako (glutinous rice flour/sweet rice flour) or mochiko and ¼ tsp sugar in a bowl. Stir in 2 Tbsp warm water, a little bit a time, until the dough is combined and smooth. Take the dough out of the bowl and roll it into a ball. The texture of the dough is like an earlobe (that’s how we describe this particular tenderness in Japanese).
- Divide the dough into 6 pieces.
- Roll each piece into a ball and then press the center to flatten. With a flat center, the shiratama dango will cook faster. Continue with the rest of pieces.
- Cook the shiratama dango in boiling water. When the dango are cooked through, about 1–2 minutes, they’ll start to float. Remove and soak in ice water to cool.
- Alternatively, if you want to save time, instead of making shiratama dango, you can use kiri mochi (pre-cut rice cakes). Cut each into 4 small pieces and toast in the toaster oven until puffed up.
To Make the Matcha Tea
- Put 1–1½ Tbsp sugar in a medium bowl and sift 1 Tbsp matcha (green tea powder) in a fine-mesh sieve to remove any lumps.
- Add a little bit of the hot water and mix with a whisk (I used a bamboo whisk) until well combined.
- Add the rest of the hot water (for a total of 1 cup hot water) and mix well.
To Assemble the Zenzai
- Divide and add 4.2 oz sweet red bean paste (anko) and the shiratama dango among individual serving bowls.
- Pour the matcha tea into the bowls and garnish with a little bit of anko. I recommend enjoying it soon.
Nutrition Information
Calories
245kcal
(12%)
Carbohydrates
50g
(17%)
Protein
8g
(16%)
Fat
3g
(5%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
58mg
(2%)
Potassium
265mg
(6%)
Fiber
3g
(12%)
Sugar
25g
(50%)
Vitamin A
378IU
(8%)
Calcium
32mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 245
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 50g | 17% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 58mg | 2% |
| Potassium | 265mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 378IU | 8% |
| Calcium | 32mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.