Matcha Zenzai 抹茶ぜんざい

• servings: 2
• active time: 15minutes mins
• total time: 20minutes mins

Ingredients

**For the Matcha Zenzai**

▢1 Tbsp matcha (green tea powder)

▢1–1½ Tbsp sugar (adjust to taste; you may want to reduce the sugar amount if you use store-bought red bean paste as it tends to be very sweet)

▢1 cup hot water (80–90ºC/176–194ºF)

▢4.2 oz sweet red bean paste (anko) (I use tsubuan chunky paste for the texture, but you also can use koshian fine paste)

Directions

Gather all the ingredients.

**To Make the Matcha Tea**

Put 1–1½ Tbsp sugar in a medium bowl and sift 1 Tbsp matcha (green tea powder) in a fine-mesh sieve to remove any lumps.

Add a little bit of the hot water and mix with a whisk (I used a bamboo whisk) until well combined.

Add the rest of the hot water (for a total of 1 cup hot water) and mix well.

**To Assemble the Zenzai**

Divide and add 4.2 oz sweet red bean paste (anko) and the shiratama dango among individual serving bowls.

Pour the matcha tea into the bowls and garnish with a little bit of anko. I recommend enjoying it soon.