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Matcha Zenzai is a Japanese dessert with chewy shiratama dango, sweet red bean paste, and freshly prepared matcha tea. A simple dessert to enjoy warm or chilled.
Recipe Summary
- 🔪 Prep Time: 5 minutes
- 👨🍳 Cook Time: 0 minutes
- ⏱️ Total Time: 5 minutes
- 🍽️ Servings: 2 people
- 🏷️ Calories: ~233 calories
- 🍳 Cook Method: No-Cook
- ✨ Flavor Profile: Earthy and slightly bitter matcha balances the sweet red bean paste, while chewy shiratama dango adds a soft, pleasantly chewy texture
- 🧩 Difficulty: Very easy (Perfect for a simple Japanese matcha dessert)
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Matcha Zenzai Recipe
Matcha Zenzai is a Japanese dessert made with sweet red bean paste (anko), chewy shiratama dango, and matcha tea. Traditional zenzai is a sweet red bean dessert commonly served with mochi or dango. In this version, matcha adds an earthy, slightly bitter flavor that balances the sweetness of the red beans.
Every time I visit Japan, I always look for matcha dessert shops to enjoy this sweet treat. I love how the soft, chewy dango and sweet anko pair with the slightly bitter matcha. It’s a simple Japanese dessert that you can enjoy warm or chilled. Since the dango and matcha are prepared separately, check out my How To Make Dango and How To Make Matcha guides for step-by-step instructions before assembling your matcha zenzai.
Shopping Guide: Anko
- Where to buy: Look for prepackaged anko (sweet red bean paste) at Japanese grocery stores or the Japanese food section of Asian supermarkets. It’s commonly sold in sealed pouches, tubs, or cans.
- Which type to choose: Use tsubuan, the chunky red bean paste, for matcha zenzai. The little pieces of red beans add texture and pair nicely with the soft, chewy dango and smooth matcha tea. Avoid koshian, the smooth red bean paste, as it doesn’t provide the same texture.
- What to look for on the label: Choose sweetened red bean paste rather than plain cooked red beans, as anko provides the sweetness for this dessert.
- If you can’t find anko: Canned sweet red bean soup can work as a substitute. Drain the beans well before using them to avoid adding too much liquid to the matcha.
Storage Tip: Refrigerate leftover anko in an airtight container and use within 3 to 5 days. For longer storage, freeze it for up to 1 month. Check the package instructions, as storage times may vary by brand.
Ingredients You’ll Need
- Shiratama dango
- Sweet red bean paste
- Matcha tea
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Pro Tip #1: Prepare the Dango Before Serving
For the best texture, prepare the shiratama dango shortly before serving so they’re soft and chewy. For detailed instructions on mixing, shaping, and cooking the dango, see my How To Make Dango guide.
Pro Tip #2: Make the Matcha Fresh
Prepare the matcha just before serving for the freshest flavor. Its slightly bitter, earthy taste balances the sweetness of the red bean paste. See my How To Make Matcha guide for detailed instructions on sifting and whisking the matcha.
Pro Tip #3: Make Hojicha Zenzai
Swap the matcha for hojicha powder for a roasted, nutty twist on this Japanese dessert. It pairs just as well with the sweet red bean paste and chewy dango.
Pro Tip #4: Dango Substitute
If you can’t find shiratama dango, you can use Japanese mochi instead. Cut the mochi into bite-sized pieces, then lightly toast them in a toaster oven or pan until the outside is lightly crisp and the inside is soft.
How To Make Matcha Zenzai
Have your shiratama dango, sweet red bean paste (anko), and freshly prepared matcha tea ready before you start assembling.
Divide the shiratama dango between two serving bowls, placing 4 pieces in each bowl. Spoon 1 tablespoon of sweet red bean paste (anko) over the dango in each bowl.
Pro Tip: Keep the anko in a small mound. This gives each bowl a nice contrast between the red bean paste and the green matcha tea.
Pour 60 ml (¼ cup) of freshly prepared matcha tea into each bowl, letting it flow around the dango and anko. Serve immediately while the dango is soft and chewy.
Frequently Asked Questions
Traditional zenzai is a Japanese sweet red bean dessert commonly served with mochi or rice dumplings. This version uses matcha tea as the base, adding an earthy green tea flavor.
Yes. You can prepare the anko and matcha ingredients ahead of time, but it’s best to cook the shiratama dango shortly before serving. Assemble the bowls just before eating for the best texture.
Yes. Start with 1 tablespoon per serving, then add more if you prefer a sweeter dessert. Keep in mind that the anko is already sweet, so adding more will change the balance between the red beans and matcha.
Matcha powder is suspended in water rather than fully dissolved, so some settling is normal. Give the tea a quick whisk before pouring it into the bowl
Yes. Prepare the tea, let it cool, and chill it before assembling the bowls. It’s a refreshing option if you prefer a cold dessert.
This recipe has 233 calories per serving.
What To Serve With Matcha Zenzai
Pair this Japanese dessert with these beloved Japanese dishes to end your meal on a sweet note.
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Other Matcha Recipes You Might Like
Matcha Zenzai
Ingredients
- 8 Shiratama Dango
- 2 tablespoons sweet red bean paste (anko)
- 120 ml Matcha Tea
Instructions
- Get your shiratama dango, sweet red bean paste (anko), and freshly prepared matcha tea ready before assembling.
- Divide the shiratama dango between two serving bowls, then spoon 1 tablespoon of anko over the dango in each bowl.
- Pour 60 ml (¼ cup) of prepared matcha tea into each bowl, letting it flow around the dango and anko. Serve immediately.
Video
Notes
- For detailed instructions on mixing, shaping, and cooking the dango, see my How To Make Dango guide.
- For detailed instructions on sifting and whisking the matcha to a smooth, foamy finish, see my How To Make Matcha guide.
- You can also substitute matcha with hojicha to make hojicha zenzai. Hojicha has a roasted, nutty flavor that pairs nicely with the sweet red bean paste and chewy dango.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious!
I love all kinds of matcha desserts in Japan, so yummy!