matcha zenzai
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5 from 5 votes

Cold Matcha Zenzai

Cold Matcha Zenzai is the perfect Japanese dessert! Chilled matcha jelly is topped with sweet azuki beans, mochi, and matcha syrup! It's so delicious!
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Dessert, Snack
Cuisine: Japanese
Servings: 4 serves
Calories: 221kcal
Author: Shihoko | Chopstick Chronicles


Matcha Jelly

  • 2 g powdered gelatin
  • 300 ml water
  • 2 tbsp icing sugar
  • 2 tbsp matcha powder
  • 1 tbsp hot water

Mini Mochi Balls

  • 1 cup glutinous rice flour
  • 1/2 cup water

Matcha Syrup

  • 1 tbsp matcha
  • 2 tbsp white sugar
  • 250 ml hot water
  • 1 can ready-made sweet azuki bean paste


Matcha Jelly

  • In a small cup, add the matcha powder and icing sugar. Whisk them together with a matcha bamboo whisk in order to avoid creating any lumps. *1
  • Pour about 1 tbs of hot water and whisk them together vigorously to make a paste and set aside.
  • Put the 300 ml of water and gelatine powder into a sauce pan and cook over medium heat.
  • Once the gelatine has dissolved, add the matcha paste and mix them together.
  • Remove from the heat and pour into a shallow container and allow it to cool down for a little while.
  • Once it has cooled down, place it in the fridge to set at least 30 minutes.

Mini Mochi Balls

  • Put the glutinous rice flour into a bowl and gradually add a little amount of the water while stirring it all together until it becomes soft and formed.
  • You may not need to use all the water, or may need to use more, just keep adding water until it becomes a firm but still soft consistency. *2
  • Fill a large pot with water and bring it boil.
  • Roll the mochi mixture into little balls and plop them into the boiling water.
  • Once the mochi balls are cooked, they will rise to the surface of the water. Scoop them out and place them in a bowl of cold water.
  • Drain out the cold water and divide the mochi balls into four serves in small bowls and set aside.

Matcha Syrup

  • Add the matcha and white sugar into a cup. Whisk them together with a bamboo whisk to avoid making lumps.
  • Gradually add the hot water and stir together.
  • Allow it to cool down and then refrigerate for 30 minutes.
  • Assemble
  • Take the jelly out of the fridge and cut it into small pieces and divide them into 4 bowls.
  • Add mochi balls into the bowls.
  • Top with sweet bean paste.
  • Pour the matcha syrup over and kinako (soy bean powder) if you like *3


*1 If you are unable to find matcha bamboo whisk, use an ordinary whisk.
*2 I usually use same amount of silken tofu for more intense mochi texture.
*3 Kinako powder adds a nutty flavour, this is optional so if you can not find it, you can omit this.
*4 Cooking time includes setting the jelly and syrup in the fridge. Check the coagulant agency difference here (link).


Calories: 221kcal | Carbohydrates: 42g | Protein: 8g | Sodium: 6mg | Potassium: 30mg | Sugar: 10g | Vitamin A: 565IU | Calcium: 4mg | Iron: 2.2mg