Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, coconut zenzai with kabocha shiratama. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Coconut Zenzai with Kabocha Shiratama is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Coconut Zenzai with Kabocha Shiratama is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this 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 cook it.

The ingredients needed to make Coconut Zenzai with Kabocha Shiratama:

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

Steps 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 this up with this special food coconut zenzai with kabocha shiratama recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!