How to Make Zenzai & Anko (Japanese Red Bean Sweets) ぜんざいと餡子の作り方
Loading...
Uploaded by cookingwithdog on Apr 29, 2008
Ingredients for Zenzai and Anko
(serves 4)
200g Azuki Beans - (Red Beans) (7 oz)
700ml Water (3 u.s. cup)
(250g Cooked Beans (9 oz) for Bean Paste)
120g Sugar for Zenzai (4 oz)
70g Sugar for Red Bean Paste (2 1/2 oz)
A Little Bit of Salt
A Little Bit of Matcha - Powdered Green Tea
12 Tofu Dango Balls
(Watch our previous video to make them)
http://www.youtube.com/watch?v=5PZuMdrYI7E
About Music
Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/by-sa/3.0/
- 2,299 likes, 20 dislikes
-
Link to this comment:
Top Comments
Video Responses
All Comments (515)
-
240p?! What is this?! Africa?!
-
Just made my first batch ^_^ I found that if you almost deglaze the pan with water or your boiling liquid during the reducing stage of the anko, you can improve the texture quite a bit. Anyone looking for azuki beans, whole food markets carry them!
-
@ma7ita You can. The texture and flavor might be slightly different
-
@ma7ita nope :I
-
She's the mom I have, except Mexican! If I tell my mom I want to do something like this she'll be like "it better be good!" Ahaha :3
-
can i use red kidney bean instead of azuki bean
-
shes the mom i always wanted.
-
@MarieFace: It's called "natural brown", "raw" or "washed" sugar. It's partially refined sugar, just a few steps away from the more common white granulated sugar. In Asia, we use this rawer sugar when we want to use something less processed (more "organic"), or cheaper. Note: This "raw" sugar has a different level of sweetness from brown sugar (which frequently has molasses added) or the really dark turbinado/muscovado sugar (which is even less refined than natural brown sugar).
-
Aww sleepy Francis!!
-
what kind of sugar are they using?
9 videos
Traditional Japanese Sweet Recipes (Wagashi 和菓子)- 5:00How to Make Shabu-Shabu (Japanese Beef Hot Pot ...by cookingwithdog348,630 views
- 4:02How to Make Dorayaki どら焼きの作り方by cookingwithdog381,909 views
- 3:32How to Make Umeshu & Ume Syrup (Plum Wine & Plu...by cookingwithdog201,852 views
- 5:48How to Make Fruit Cream Anmitsu フルーツクリームあんみつの作り方by cookingwithdog391,474 views
- 3:03How to Make Skewered Tofu Dango (Japanese Sweet...by cookingwithdog693,503 views
- 4:28How to Make Oden (Japanese Assorted Stew) おでんの作り方by cookingwithdog536,996 views
- 5:13Mochi Sweet Rice Cakeby koreancuisine121,422 views
- 4:21How to Make Agedashi Tofu 揚げ出し豆腐の作り方by cookingwithdog301,651 views
- 2:01Ana New Kitchen 02by bernarddelcastillo3,905,004 views
- 3:56Korean Food: Sweet Rice Cake with Red Bean Past...by aeriskitchen141,050 views
- 0:39Making sweet red bean cakesby IlhaGrande99,305 views
- 5:56How to Make Mapo Tofu 麻婆豆腐の作り方by cookingwithdog371,196 views
- 6:54Dorayakiby MaggieFoodie28,647 views
- 8:09How to Make Ebi Fry 海老フライの作り方by cookingwithdog538,889 views
- 4:36How to Make Yakitori (Skewered Chicken) 焼き鳥の作り方by cookingwithdog347,151 views
- 4:16How to Make Chawanmushi (Steamed Egg Custard) 茶...by cookingwithdog321,747 views
- 6:14How to Make Chicken Nanban 鶏肉の南蛮浸けの作り方by cookingwithdog377,838 views
- 3:45How to Make Daigakuimo 大学芋の作り方by cookingwithdog263,928 views
- 4:11How to Make Gyudon (Beef Bowl) 牛丼の作り方by cookingwithdog539,796 views
anyone else think they should redo the early videos?
LMTR14 7 months ago 79
TO EVERYONE ATTEMPTING TO MAKE THIS: SOAK THE BEANS OVERNIGHT. If not, your beans will not be malleable even after the 30 minutes. I made the mistake of not soaking them, and I basically wasted half of my beans. I'm going to try it again with the rest of the beans, and I'll report back.
Also, if we're ONLY making the anko, how many oz of beans should we cook?
headphonic8 6 months ago 61