INSTANT Shiratama Zenzai (Japanese Sweet Red Bean Soup with Mini Mochi Pillows)
Author: 
Recipe type: Dessert, Soup
 
Ingredients
  • FOR SHIRATAMA (MINI MOCHI), makes approximately 15
  • ¾ cup shiratama-ko or Mochiko (glutinous rice flour)
  • Slightly less than ½ cup water (add to Mochiko)
  • 3 - 4 cups water for boiling for instant zenzai
  • 1 can (18 oz) Morinaga Ogura-an Sweetened Mashed Red Bean
  • ¾ to 1 cup water, adjust water to achieve the thickness you prefer
  • Pinch of salt
Instructions
  1. In a small bowl, combine Mochiko flour and water. Gently mix with chopsticks until incorporated. Next, gently knead dough with fingertips until the dough is soft and pliable.
  2. Bring water to boil in a medium pot. Meanwhile, scoop approximately ½ tablespoon heaps of mochi dough and gently shape them into balls.
  3. NOTE: The dough will be very soft, but it should mold into balls. If the dough is sticking to the palms of your hands and will not keep it's shape, add more Mochiko flour.
  4. Drop mochi balls into boiling water and cook for about 3 to 4 minutes. At first, the mochi will sink to the bottom of the pot, but when they are cooked they will float to the top of the water.
  5. Until I was ready to serve the shiratama, I left them in the pot of water after turning off the heat. If you prefer, place cooked shiratama in a bowl of cold water.
  6. Add the contents of 1 can of pre-cooked agura-an to a separate medium pot. Add ¾ to 1 cup water. Gently bring to a boil. Add water depending on how thick you prefer the soup.
  7. ) While hot, pour zenzai (soup) into small serving bowls, gently place a few shiratama in the soup and serve.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/11/18/instant-shiratama-zenzai-sweet-red-bean-soup-with-mini-mochi-pillows/