Japanese Red Bean Soup with Mochi (Shiratama Zenzai)
Shiratama Zenzai is a traditional Japanese dessert and it is a red bean soup made using azuki beans. It is usually served warm with mochi, a glutinous rice ball. The texture is similar to the Chinese tang yuan. In Japan, it is traditionally served with grilled glutinous rice cake.
- 1 cup Glutinous Rice Flour + more for dusting
- 1/2 cup Warm Water
- 200 g Red Bean Paste roll into small balls
Red Bean Soup
- 120 g Red Beans
- 4 cups Water
- 1/4 cup Sugar
Red Bean Soup:
Rinse the beans to clean off the impurities.
Boil the red bean with water for 1 hour or until beans are soften and mushy.
Add in the sugar and stir well.
Put in a blender to puree the soup for a smoother consistency.
Put the sweet rice flour into a mixing bowl. Slowly add in the warm water, while stirring to form a dough. The dough can’t be too wet, or it will not hold its shape. Cover with a damp towel.
Roll the red bean or mung bean paste into tiny round balls and set aside for wrapping.
Now boil some water in a small pot, take out a small piece of the dough, about 1” in diameter, wrap the fillings and seal it, and roll into round balls.
While you are assembling, bring a medium pot of water to a boil. Add the balls and stir immediately to prevent them from sticking.
Remove from the pot once the balls started to float to the surface. Add the balls in a bowl of cold water and set aside. Add in the balls into the red bean soup only when you are about to serve.
- Use Azuki red bean for cooking the red bean soup
- You can also buy store bought mochi for to save time