A Summertime Sweet from Tohoku: Zunda (Edamame) Mochi
In Iwate prefecture, where I'm from, this is a very popular snack. It's made in every household during edamame season, and served with green tea.
Boil the edamame until they're very tender, or you'll have a hard time grinding them until they're smooth.
Sometimes 300 g of edamame in their pods may have stems in it, or a lot of pods with very small beans. For this reason, you should adjust the amount or sugar as you go; add it little by little while blending. Recipe by La Land
A Summertime Sweet from Tohoku: Zunda (Edamame) Mochi
In Iwate prefecture, where I'm from, this is a very popular snack. It's made in every household during edamame season, and served with green tea.
Boil the edamame until they're very tender, or you'll have a hard time grinding them until they're smooth.
Sometimes 300 g of edamame in their pods may have stems in it, or a lot of pods with very small beans. For this reason, you should adjust the amount or sugar as you go; add it little by little while blending. Recipe by La Land
Open in Cookpad AppSteps
- 1
Boil the edamame in salted water until tender (just go with the same big pinch of salt that you'd use to boil edamame regularly).
- 2
Take the edamame out of their pods, and peel the thin skin off the beans. Put the peeled beans in a grinding bowl. (The beans with the pods and skins removed should be about 100 to 130 g.)
- 3
Grind the edamame into a smooth paste. It's important not to leave any lumps. Carefully grind the beans for a smooth, creamy paste.
- 4
Once the edamame beans are mashed, keep grinding as you would grind sesame seeds until it's as smooth as possible.
- 5
Add sugar in several batches, and keep grinding to dissolve.
- 6
Add the salt and grind it in. The zunda-an (edamame bean paste) is done.
- 7
Cut the mochi cakes in half and put in a heatproof dish. Add enough water to cover the mochi, and microwave until softened.
- 8
Drain the mochi well, and serve with the zunda-an.
- 9
Store-bought zunda-an has water to make it more creamy. To make yours like the kind you'd find at the store, add a little water that's been boiled and cooled.
- 10
The zunda-an is also delicious with shiratama dumplings instead of mochi. You can also use it as a spread on bread, or to fill various sweets. The zunda-an can also be frozen if you want to keep it for longer.
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