Shiratama Zenzai

Name: Shiratama Zenzai
Total time: 140 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 200 g Azuki beans; 2 g salt; 100 g Shiratama-ko (Japanese glutinous rice flour); 150 g sugar; 1000 g water for boiling azuki; 1500 g water for boiling dango; 90 g water for dango dough; 600 g water for soaking azuki

⏱️ 140 dk 🔥 405 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
200 g Azuki beans
2 g salt
100 g Shiratama-ko (Japanese glutinous rice flour)
150 g sugar
1000 g water for boiling azuki
1500 g water for boiling dango
90 g water for dango dough
600 g water for soaking azuki

Hazırlanışı

Soak 200 g azuki beans in 600 g water for at least 2 hours.

Drain the soaked azuki beans, then combine with 1000 g water in a pot and boil for 10 minutes.

Drain the azuki beans again, return them to the pot with 1500 g fresh water, and simmer until tender.

Shiratama Zenzai

Malzemeler

Hazırlanışı

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