Shiratama Zenzai Sweet Red Bean Soup With Mochi

Shiratama Zenzai Sweet Red Bean Soup With Mochi

  • Serves 2
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Introduce the hearty sweetness of Japanese desserts into your household with this sweet red bean soup with mochi, or shiratama zenzai, recipe. This traditional dessert combines sweet adzuki red beans and chewy shiratama mochi rice dumplings in a flavoursome broth. Enjoy hot as a winter dessert, or chill and serve cold with green tea ice cream on warmer days.


50g shiratamako rice flour

200g prepared sweet red beans

How To Prepare

  1. Pour the shiratama ko white rice flour into a bowl, then slowly add 50ml of water, mixing all the while. You may not need to add all of the water, stop when the mixture has the texture of an earlobe. This is the traditional Japanese way of describing the perfect texture for shiratama.

  2. When your mixture has reached the right consistency, form it into balls about 1.5cm across. Bring a large pan of water to the boil, add the balls and simmer until they rise to the surface of the water. Then leave to cook for 1 minute longer.

  3. Drain the shiratama, then plunge them into ice cold water and leave to stand. In a separate pan heat the prepared sweet red beans and a small amount of water. Add enough water that the mixture begins to become slightly runny, adjusting the amount of water accordingly if you prefer a thick or thinner soup.

  4. Add a pinch of salt, to give your sweet red bean soup a subtle ‘hidden flavour’. Then add the shiratama to the soup and lightly simmer until warmed through.

Tips and Information

- Sweet red bean soup can be enjoyed hot or cold, chilled it makes a great treat for sunny summer days. Just leave to chill in the fridge and enjoy with a scoop of green tea ice cream, delicious.
- It’s popular to enjoy sweet red bean soup with sour pickled plums or konbu tea to provide a refreshing contrast to the sweet flavour.