Matcha Zenzai

In a mixing bowl, combine Shiratama-ko and Water for Dango. Knead until a smooth, pliable dough forms. Roll the dough into small, bite-sized balls, about 1-2 cm in diameter.

Bring a pot of water to a boil. Carefully drop the Shiratama dango into the boiling water. Cook until they float to the surface, then continue to cook for another 1-2 minutes. Remove the dango with a slotted spoon and immediately transfer them to a bowl of ice water to cool.

In a separate small bowl, whisk the Matcha Powder with 30g of the Water (from the 400g total) until a smooth, vibrant green paste is formed, ensuring no lumps remain.