Updated: Oct 22
I've recently caught the matcha bug, and trust me, it's contagious! After dabbling in matcha tiramisu and an iced latte, I wanted to dive deeper. The result? This dreamy Matcha Zenzai. There's something otherworldly about adzuki paired with matcha. It's a blend of robust, earthy sweetness that just wraps around your taste buds, feeling both comforting and exciting.
The handmade mochi is like that unexpected text from an old friend—wonderfully surprising and oh-so-welcome. It adds a chewy contrast, making each spoonful a journey of textures. And when you hit that little drizzle of adzuki on top? Pure bliss.
Dear fellow matcha enthusiasts, this one's for you. If you've got a soft spot for tradition, flavor, and a bit of foodie experimentation, then grab your apron. Let's dive into this recipe and let our culinary creativity shine!
Red or Adzuki Beans, 50g
Light Muscovado Sugar, 20g Adjust To Preference
Sea Salt, Pinch
Glutinous Rice Flour, 34g
Granulated Sugar, Pinch
Hot Water, 30g
High Quality Culinary Grade Matcha Powder, 2 TSP / 4g
Chawan / Frother / Milk Frother
Stick / Stand Blender
Please visit my "Matcha & Matcha Latte" page for more information about matcha.
Transfer adzuki beans to a sauce pot.
Add just enough water to submerge.
Turn the heat up to high and bring it up to a boil.
Continue cooking for about 3 to 5 mins.
Remove from heat and drain.
Return the adzuki beans back to the sauce pot.
Add water to about 2" above the beans,
Turn the heat up to medium.
Bring it up to a simmer and cook for about 15 to 20 mins or until the beans are soft and easily mashed by fingers.
*Stir occasionally to prevent burning and add more hot water if necessary.*
Add in sugar and salt.
Stir to combine well and until the sugar has dissolved.
Continue cooking until reduced to a thick sauce.
You can transfer this to a blender, I am using a stick blender to blitz until smooth.
Return back to the pot and continue cooking until thickened further.
It should coat the back of a spoon.
Remove from heat and transfer to a container.
Chill in the fridge until ready to use.
In a large bowl, combine glutinous rice flour, sugar and hot water.
Mix until it comes together into a dough.
Divide the dough into 6 equal pieces.
Form each piece into a tight dough ball.
Using your thumb, gently press in the center to create a thumbprint.
Bring a pot of water to a gentle simmer over medium-low heat.
Add in the dough and cook until they float to the top.
Continue cooking for another 2 mins or until they are soft and chewy.
Remove from heat and set aside.
You can use a chawan or a frother to brew your matcha. Add matcha powder and water to a chawan or a frother and brew until frothy.
To serve, spoon the adzuki sauce into serving glasses or bowls.
Place the mochi in the center.
Gently pour in the brewed matcha.
Lastly, spoon a bit of that adzuki sauce over the top.
A perfect harmony of flavors...