Zenzai (Red Bean Dessert)

"The Legacy of the Japanese in Hawaii: Cuisine"

1 8-ounce package azuki beans
2 cups sugar
3/4 teaspoon salt
1 tablespoon cornstarch
10 cubes of mochi or dango (dumplings)Wash azuki beans.

• Cover with water; let stand overnight. Drain water, replacing with four times more water than beans. Bring to a boil; remove scum.
• Cover and simmer until tender. If there is too much liquid remaining when azuki is cooked, remove the excess. Add sugar and cook about 1 hour. Add salt and cook a few minutes longer.
• To 3 cups seasoned azuki, add 3 cups of hot water. Mix well and bring to a boil Add more sugar if desired.
• Mix 1 tablespoon cornstarch with 1 tablespoon of water and add gradually to boiling azuki sauce.
  Broil mochi cubes.
• Place 2 cubes in a bowl and pour azuki sauce over. Serve hot.

Serves 5.