Shiratama Zenzai Sweet Red Bean Soup with Mochi

Bring the rich sweetness of Japanese desserts into your home with this sweet red bean soup with mochi, or shiratama zenzai. This traditional dessert combines sweet red adzuki beans and chewy shiratama mochi rice dumplings in a fragrant broth. Enjoy warm as a winter dessert or chill and serve cold with green tea ice cream on warmer days.

mochi:
50g shiratamako

rice flour soup:
200g prepared sweet red bean
salt

Pour the shiratama ko white rice flour into a bowl, then slowly add 50ml water, stirring constantly. You may not need to add all the water; stop when the mixture reaches the consistency of an earlobe. This is a traditional Japanese way of determining the perfect shiratama texture.

Once the mixture reaches the desired consistency, form balls about 1.5 cm in diameter. In a large pot, bring water to a boil, add the balls, and simmer until they float to the surface. Then let them sit for 1 minute longer.

Drain the shiratama, submerge them in ice water, and set aside. In a separate pan, heat the prepared sweet red beans and a small amount of water. Add enough water to make the mixture slightly runny, adjusting the amount of water accordingly if you prefer a thicker or thinner soup.

Add a pinch of salt to give your sweet red bean soup a subtle “hidden flavor.” Then add the shiratama to the soup and simmer gently until heated through.

Tips and Information
– Sweet red bean soup can be enjoyed warm or cold; chilled, it’s a great treat for sunny, summer days. Just leave it to chill in the fridge and enjoy with a scoop of green tea ice cream—delicious.
– Sweet bean soup with sour pickled plums or konbu tea is popular for providing a refreshing contrast to the sweet flavor.