How To Make Zenzai, Japanese Sweetened Red Bean Soup with Rice Cakes

Sunday, May 8, 2016

How To Make Zenzai, Japanese Sweetened Red Bean Soup with Rice Cakes

Zenzai

As I mentioned in my previous entry, What I Bought at Japanese Supermarket, I bought Japanese sweetened red bean paste weeks ago. Last week, I made this zenzai with Japanese sweetened red bean paste and Korean rice cake. My husband really likes anko dessert. Anko (あんこ) is sweetened red bean paste. When we have Japanese mochi and anko, we sometimes makes zenzai (ぜんざい), a traditional Japanese anko soup with Japanese mochi. (He also likes other anko dessert such as ohagi and daifuku.) This time, we didn't have Japanese mochi, but we have Korean rice cakes, tteok, in my refrigerator. I thought Korean rice cakes taste really like Japanese mochi and could probably use it as a substitute for Japanese mochi. That's why I decided to make zenzai with tteok. Actually, it was delicious! It's just like zenzai. :))) I'm going to share with you how to make zenzai with tettok. (It's not a traditional way to make zenzai but very easy!)

Ingredients (2 Servings)
1 cup of water
1 cup of tettok
1 cup of sweetened red bean paste (according to your taste)

1. Put all ingredients in a pot. Simmer for 10 minutes.

2. Serve and enjoy!