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zenzai [10.03.2026:2332] – aequiviniuszenzai [24.03.2026:1523] (current) – aequivinius
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 ===My Recipe=== ===My Recipe===
 +<WRAP info>
 +For next time, it might be nice to try out replacing the chestnut ice cream with a millet ice cream by steeping the millet in the milk, blending it and then following the recipe below.
 +</WRAP>
 +
    * I'm not a big fan of the original ぜんざい; I find it a bit simple and awkward, both the 粟ぜんざい and the "normal" one. So my current version is not an **粟**ぜんざい, but an **栗**ぜんざい: Chestnut gelato wrapped in 餅 dough, served on 粒あん.    * I'm not a big fan of the original ぜんざい; I find it a bit simple and awkward, both the 粟ぜんざい and the "normal" one. So my current version is not an **粟**ぜんざい, but an **栗**ぜんざい: Chestnut gelato wrapped in 餅 dough, served on 粒あん.
    * **Gelato**:    * **Gelato**:
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      * **栗アイスクリーム餅**: Working one ice cream portion at a time: Take もち disk out of the fridge, place on chilled surface, place ice cream in it. Avoiding touching the ice cream, fold the もち dough and close; then 絞り in the clad wrap and freeze again for an hour at least.      * **栗アイスクリーム餅**: Working one ice cream portion at a time: Take もち disk out of the fridge, place on chilled surface, place ice cream in it. Avoiding touching the ice cream, fold the もち dough and close; then 絞り in the clad wrap and freeze again for an hour at least.
      * **Soup**: 粒あん, some Kirsch, some water, a pinch of salt. Heat and let water evaporate until it's quite thick again.      * **Soup**: 粒あん, some Kirsch, some water, a pinch of salt. Heat and let water evaporate until it's quite thick again.
 +
 +{{ :zenzaice.jpeg?400 |}}
  
 ===Recipes=== ===Recipes===
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      * For the fine soup, you can just mix こしあん with water.      * For the fine soup, you can just mix こしあん with water.
      * For the 餅粉 dumplings, add water to 餅粉 until you can knead and shape them. Make balls, then make a little indentation (KM25). Add to cooking water, and take out when they rise (after 1' or so). Put into cold water.      * For the 餅粉 dumplings, add water to 餅粉 until you can knead and shape them. Make balls, then make a little indentation (KM25). Add to cooking water, and take out when they rise (after 1' or so). Put into cold water.
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 ===Serving=== ===Serving===
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 {{ ::zenzai.jpeg?200 |}} {{ ::zenzai.jpeg?200 |}}
 +
 +===Ideas===
 +   * For the salted thing, some fried bacon might set nice accents.
Last modified: 10.03.2026:2332