Zunda Mochi (Rice Cakes with Sweet Edamame Paste)
With its eye-catching, vibrant yellow-green color, Zunda Mochi is a delightful traditional Japanese sweet made from edamame. It offers a uniquely sweet flavor and a soft, pleasantly chewy texture that you are sure to love.
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Servings: 2
Equipment
- a mortar and pestle (or a blender)
Ingredients
Zunda paste:
- 5.3 oz frozen or fresh edamame in pods (If using shelled edamame, use 45% of the weight of edamame in pods—that is, about 2.4 oz/67 g for 2 servings.)
- 1 Tbsp water
- 1 ½ Tbsp sugar
- ⅛ tsp salt
Shiratama dango:
- 3.7 oz shiratamako (白玉粉) (a type of Japanese rice flour used to make shiratama dango)
- ⅖ cup water
Instructions
- (If using frozen edamame) Let the frozen edamame pods thaw in advance. You can let them thaw naturally at room temperature, or use a microwave or briefly boil them to speed up the process. If you are using uncooked frozen edamame, be sure to boil them for about 5 minutes.(If using fresh edamame) Boil the fresh edamame for about 4 minutes over medium-low heat until tender.
- Remove the beans from the edamame pods, then peel off the thin skin covering each bean.
- Mash the edamame beans to a slightly coarse consistency using a mortar and pestle or a blender. Mix water, sugar, and salt into the mashed edamame. Zunda paste is ready.
- Put shiratamako in a bowl and knead it while gradually adding water. If the dough doesn't come together, add a small extra amount of water (about ½ Tbsp) and continue adjusting until it forms properly.
- Once the dough reaches a soft, earlobe-like consistency, shape it into small balls—about 0.7 oz (20 g) each—by rolling each piece between your palms. After that, make a small indentation in the center of each ball with your finger to help them cook more evenly.It is best to place each ball on a plate lined with plastic wrap to prevent sticking.
- Fill a pot with plenty of water and bring it to a boil. Once boiling, add the dough balls and cook them over medium heat for about 5 minutes, until they rise to the surface. After all the dough balls have floated, continue cooking for a few more minutes.
- Fill a bowl with ice water or cold water. Transfer the cooked dough balls to the bowl and let them cool for about 5 minutes.
- Drain the rice dumplings in a colander. Serve them on plates and top with the zunda paste.
Notes
- You can store it in the refrigerator for up to 2 days. However, it is best to enjoy it on the same day it is made, as the texture tends to deteriorate over time. There are also ways to preserve the texture, though they may slightly affect the flavor.
Nutrition
Calories: 308.7kcal Carbohydrates: 61.25g Protein: 10.42g Fat: 3.06g Saturated Fat: 0.13g Polyunsaturated Fat: 0.17g Monounsaturated Fat: 0.13g Sodium: 151.46mg Potassium: 340.87mg Fiber: 3.31g Sugar: 11.14g Calcium: 66.46mg Iron: 2.61mg
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