Zunda Mochi is a traditional Japanese confection with a chewy texture, unique flavor, and sweetness. It has a bright appearance and high nutritional value, making it stand out from many other sweets. After taking a bite, you'll likely become captivated by its delicious flavor.
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What is Zunda Mochi?
Zunda Mochi is a Japanese confection made of mochi (Japanese sticky rice cakes) or dango (rice dumplings) topped with sweet zunda paste. Zunda means mashed edamame beans. In other words, the light green color of the zunda comes from the edamame, which are mashed and mixed with sugar and salt so that you can enjoy it as a delicious zunda paste, retaining the flavor of edamame.
Although it originated as a local food in Miyagi Prefecture, it is now enjoyed throughout Japan. While mochi or dango is commonly served with anko (red bean paste), kinako (roasted soybean flour), or kuromitsu (brown sugar syrup) when made into Japanese sweets, zunda mochi offers a different taste experience with its bright appearance, edamame flavor, and sweetness.
In recent years, various sweets using zunda, such as shakes, puddings, and dorayaki (red bean pancake), are also occasionally found in Japanese shops. If you have the chance, they are definitely worth trying.
So what is Edamame?
Edamame, the main ingredient of zunda, is soybeans harvested while still immature. It is classified as a vegetable rather than a legume, and is a highly nutritious, combining the benefits of both vegetables and legumes. In Japan, it is often enjoyed boiled with salt or as a salad.
Edamame is rich in the following nutrients:
- Protein
- Isoflavones
- Dietary fiber
- Iron
- Methionine
- Vitamin B1 and B2
- Potassium
Recently, edamame is gaining recognition outside of Asia due to increasing health consciousness. You should be able to find fresh edamame during the summer and frozen edamame regardless of the season at Asian grocery stores.
About dango used in zunda mochi
Zunda mochi may not always contain mochi, despite its name. Of course, mochi can be used, but it is more common to use dango instead. The difference between mochi and dango is that mochi is made by pounding steamed glutinous rice until it becomes a sticky texture, while dango is made by kneading rice flour with water and rolling it into balls. Freshly made mochi is soft, but it requires a lot of effort to make at home, and commercially available mochi is not as soft as freshly made mochi or dango. That's why dango, which can be easily made at home, is preferred.
Zunda mochi made with dango can also be called "Zunda Dango," but it is generally still referred to "Zunda Mochi." This is because there is not much difference in taste and appearance between mochi and dango.
There are various types of dango, but the one used for zunda mochi is a soft and sticky Shiratama Dango. The recipe on this page also uses shiratama dango instead of mochi. Shiratama dango can be easily made using shiratamako (白玉粉).
Precautions for eating mochi or dango
When serving mochi or dango, including shiratama dango, to children and elderly people, please be careful as there is a risk of choking. It is recommended to make the dango smaller or cut them into smaller pieces for their safety.
Ingredients
for zunda
- 5.3 oz. (150g) fresh edamame or frozen edamame (with pods) (When using shelled frozen edamame, use 45% of the weight with pods, which is 2.38 oz. (67g) for 10 dango)
- 20g sugar
- ⅛ tsp salt
- 1 Tbsp water
for shiratama dango
- 3.7 oz. (105g) shiratamako (白玉粉)
- ⅖ cups (100ml) water
Step-by-step instructions
🕒 Total 50 mins
Step 1
(When using fresh edamame) Bring a pot of water to a boil. Once the water is boiling, add the edamame and boil over low heat for about 5 minutes until the edamame become tender. After boiling, drain the edamame in a colander and let it cool.
(When using frozen edamame) Thaw the edamame.
Step 2
Remove the beans from the edamame pods and peel off the thin skin that covers them.
Step 3
Using a mortar and pestle (or a blender or a food processor), mash the edamame to a slightly coarse consistency (or you can also mash them completely). Add sugar, salt, and water, mix well again, and zunda is ready.
Step 4
Add shiratamako with sugar in a bowl and knead while adding water little by little. If the dough doesn't come together, add a small amount of water (about ½ Tbsp) and adjust until the dough comes together properly.
Step 5
After kneading the dough until it becomes as soft as an earlobe, shape it into dumplings that are around 0.7 oz. (20g) each. You can roll the dough between the palms of your hands to form nice spherical shapes. Use your finger to create a small indentation in the center of each dumpling.
Step 6
Fill a pot with plenty of water and bring it to a boil. Once the water is boiling, put the dumpling dough into the pot and boil over medium heat for about 5 minutes until they rise to the surface. After they float to the surface, let them continue to boil for a few more minutes.
Step 7
Fill a bowl with ice water or cold water. Transfer the boiled dango to the bowl and let them cool for a few minutes.
Step 8
Drain the dango in a colander and serve them on a plate with zunda.
To Store
You can store it in the refrigerator for up to 2 days. However, it is recommended to eat it as soon as possible, as it loses its texture over time.
Tips on how to make
- After removing the beans from the edamame pods, also remove the thin skin that covers them. This may take a little extra effort, but leaving the thin skin on can affect the texture when eating zunda.
- Mash the edamame until it reaches the desired level of coarseness. This recipe calls for the edamame to be coarse, but it can also be completely smooth. You can use any of the following tools to mash the edamame: a mortar and pestle, a blender, or a food processor.
- When preparing the dough for shiratama dango, be careful not to add too much water. If you add too much, the dough won't hold together properly. Even if you feel there is not enough water, be sure to add it in small amounts.
- It is recommended that dumpling dough be slightly concaved in the center after forming the dumpling. This makes it easier for the center of the dumpling to be cooked and facilitates the adherence of zunda paste.
- When boiling the dough for shiratama dango, boil it slowly over medium or low heat. This will make it come out soft.
Recipe Card
Zunda Mochi (Mochi with Sweet Edamame Paste)
Equipment
- a mortar and pestle (or blender or food processor)
Ingredients
for zunda
- 5.3 oz. (150g) fresh edamame or frozen edamame (with pods) (When using shelled frozen edamame, use 45% of the weight with pods, which is 2.38 oz. (67g) for 10 dango)
- 20g sugar
- ⅛ tsp salt
- 1 Tbsp water
for shiratama dango
- 3.7 oz. (105g) shiratamako (白玉粉)
- ⅖ cups (100ml) water
Instructions
- (When using fresh edamame) Bring a pot of water to a boil. Once the water is boiling, add the edamame and boil over low heat for about 5 minutes until the edamame become tender. After boiling, drain the edamame in a colander and let it cool.(When using frozen edamame) Thaw the edamame.
- Remove the beans from the edamame pods and peel off the thin skin that covers them.
- Using a mortar and pestle (or blender or food processor), mash the edamame to a slightly coarse consistency (or you can also mash them completely). Add sugar, salt, and water, mix well again, and zunda is ready.
- Add shiratamako with sugar in a bowl and knead while adding water little by little. If the dough doesn't come together, add a small amount of water (about ½ Tbsp) and adjust until the dough comes together properly.
- After kneading the dough until it becomes as soft as an earlobe, shape it into dumplings that are around 0.7 oz. (20g) each. You can roll the dough between the palms of your hands to form nice spherical shapes. Use your finger to create a small indentation in the center of each dumpling.
- Fill a pot with plenty of water and bring it to a boil. Once the water is boiling, put the dumpling dough into the pot and boil over medium heat for about 5 minutes until they rise to the surface. After they float to the surface, let them continue to boil for a few more minutes.
- Fill a bowl with ice water or cold water. Transfer the boiled dango to the bowl and let them cool for a few minutes.
- Drain the dango in a colander and serve them on a plate with zunda.
Notes
- You can store it in the refrigerator for up to 2 days. However, it is recommended to eat it as soon as possible, as it loses its texture over time.
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