For shiratama dango, put ¼ cup (34 g) shiratamako and ¼ tsp sugar in a bowl and stir in 2 Tbps warm water a little bit a time until the dough is combined and smooth. Take the dough out of the bowl and roll it into a ball. The texture of the dough is like an earlobe (that’s how we describe this particular tenderness in Japanese).
Divide the dough into 6 pieces.
Roll each piece into a ball and then press the center to flatten. With the center flattened, it helps shiratama dango cook faster. Continue with the rest of pieces.
Cook the shiratama dango in boiling water. When shiratama dango is cooked through, about 1-2 minutes, they’ll starts to float. Pick them up and soak in ice water to cool.
Alternatively, if you want to save time, instead of making shiratama dango, you can use kiri mochi (pre-cut rice cake). Cut into 4 small pieces and toast in the toaster oven until puffed up.
To Make Matcha Zenzai
Put 1- 1½ Tbsp sugar in a medium bowl and sift 1 Tbsp (6 g) matcha powder in a fine sieve to remove any lumps.
Add a little bit of hot water and mix with a whisk (I used a bamboo whisk) until well combined.
Add the rest of hot water and mix well.
Place sweet red bean paste (anko) and shiratama dango in the serving bowls.
Pour the green tea and garnish with a little bit of anko. I recommend enjoying it soon.