Ingredients for Zenzai Dango In Azuki
- Azuki Beans
- ¾ cup granulated sugar
- Pinch of salt
- Mochiko Sweet Rice Flour
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How to Make Zenzai Dango In Azuki
- Rinse 1 cup of dried azuki beans thoroughly under cold water.
- In a large pot, combine the rinsed azuki beans with 6 cups of water. Bring to a rolling boil over high heat.
- Reduce heat to low, cover, and simmer for approximately 120 minutes, or until the beans are very soft and easily mashed. Add more water if necessary to prevent sticking.
- Once the beans are tender, use a potato masher or immersion blender to partially mash them, leaving some whole beans for texture. You should have about 5 cups of bean soup.
- Stir in ¾ cup granulated sugar and a pinch of salt. Simmer for another 15 minutes, stirring occasionally, until the sugar dissolves and the soup thickens slightly.
- While the azuki soup simmers, prepare the mochi dumplings: In a large bowl, combine 1 ½ cups sweet rice flour (mochiko) with ¾ cup warm water.
- Knead the dough until smooth and slightly elastic (about 5-7 minutes). If the dough is too sticky, add a tablespoon of flour at a time until it becomes manageable.
- Roll the dough into small marble-sized balls. Make a small indentation in each dumpling.
- Gently drop the mochi balls into the simmering azuki soup.
- Cook for 5-7 minutes, or until the dumplings float to the surface and are cooked through.
- Ladle the hot Zenzai Dango into individual bowls and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
250g
Fat
1g
Carbs
35g
