Zenzai – Dango in Azuki

May 27, 2023May 27, 20230 0

Zenzai - Dango in Azuki recipe for a sweet dessert

by The Chefin Dessert

Prep

10 min

Cook

180 min

Ready In

190 min

Level

Difficult

Rating

Ingredients

	1 cup azuki beans
	1 1/4 cups sugar
	1/2 teaspoon salt
	0.5 box mochiko sweet rice flour

Nutrision Information

Servings Per Recipe

Calories

296

Sugar

62g

Fat

Zenzai - Dango in Azuki is a traditional Japanese dessert that is commonly eaten in colder months, especially during the New Year’s period. It is made by simmering azuki beans with sugar and salt for a long time until it becomes a sweet and savory soup. Small balls of mochi, called dango, are added to the soup, giving it a nice chewy texture. This dessert is often garnished with chopped chestnuts or a dollop of whipped cream on top. It is perfect for those who want to try a cozy and sweet treat with a unique texture.

Instructions

1.	Rinse the azuki beans and place them in a pot with enough water to cover them.
2.	Bring the water to a boil, reduce heat, and let them simmer for an hour and a half.
3.	Mix in sugar, salt, and more water in the pot and continue to simmer for another hour and a half.
4.	In a separate bowl, mix mochiko with water until it becomes a dough.
5.	Put the dough on a floured surface, knead, and make small balls that can fit in your spoon.
6.	Boil the balls in water and remove from pot once they float.
7.	Serve the azuki beans in a bowl and add dango, or mochi balls, to the bowl. Enjoy!

PROS

Zenzai – Dango in Azuki is a warm and satisfying dessert perfect for colder months.

Azuki beans are a good source of protein and fiber, and mochiko flour is gluten-free.

CONS

The sweetness level of the dessert can be adjusted to preference but can still be too sweet for some people.

The recipe takes time to make.

HEALTH & BENEFITS

Azuki beans are low in fat and high in protein and fiber.
They are a good source of folate, iron, and magnesium.
Mochiko flour is gluten-free, making it a good option for people with celiac disease or gluten intolerance.