• Gather all the ingredients.
  

To Make Shiratama Dango

• 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.
  
  

To Assemble

• 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.