Zunda Mochi, which has a vibrant yellow-green color that catches the eye, is a traditional Japanese sweet made with edamame. You can enjoy the sweet and distinctive flavor along with its smooth, soft, and sticky texture.
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What is Zunda Mochi?
Zunda Mochi is a traditional Japanese sweet consisting of sweetened mashed edamame (green soybeans) paste placed on top of mochi (Japanese rice cakes) or dango (rice dumplings). "Zunda" refers to mashed edamame beans. In other words, the vibrant yellow-green color of this sweet comes from mashed edamame, and zunda mochi is a treat that allows you to enjoy the flavor of edamame with sweetness by mixing in sugar.
Originating as a local sweet in Miyagi Prefecture, it has gained popularity nationwide in Japan due to its delightful taste and vibrant appearance. While mochi and dango are commonly enjoyed with toppings such as anko (red bean paste), kinako (roasted soybean flour), or kuromitsu (brown sugar syrup), zunda mochi offers a unique experience without these toppings.
In recent years, various sweets incorporating zunda paste, such as shakes, puddings, and dorayaki (bean paste pancake), have become increasingly popular, highlighting the growing fondness for this treat.
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 from a nutritional standpoint and provides the following nutrition, combining the benefits of both vegetables and legumes:
- Protein
- Isoflavones
- Dietary fiber
- Iron
- Methionine
- Vitamins B1 and B2
- Potassium
Recently, it has gained recognition outside of Asia due to increasing health consciousness. You can typically find fresh edamame during the summer and frozen edamame year-round at Asian markets.
Using dango instead of mochi?
Contrary to its name, zunda mochi isn't necessarily made with mochi. While mochi is indeed used at times, it is more common to use dango instead.
The distinction between mochi and dango lies in the preparation method: mochi is made by pounding steamed glutinous rice until it becomes sticky, whereas dango is made by kneading rice flour with water and shaping it into balls. Freshly pounded mochi is soft and ideal for zunda mochi, but it requires effort to make at home. Additionally, commercially available mochi is not as soft as freshly pounded mochi. Therefore, when making this confection at home, dango, which is easier to prepare than mochi, is usually used.
Zunda mochi made with dango is also known as 'zunda dango,' but generally, it is still referred to as 'zunda mochi.' This is because there is not much difference in taste and appearance, regardless of whether mochi or dango is used.
While there are various types of dango, the most commonly used type for zunda mochi is Shiratama Dango, which has a smooth, soft, and sticky texture. In this recipe, I also used shiratama dango instead of mochi. If you would like to learn more about making shiratama dango, please refer to the linked page.
Ingredients
For the zunda paste
- 5.3 oz fresh edamame or frozen edamame with pods (When using unshelled edamame, use 45% of the weight with pods, which is 2.38 oz (67g) for 2 servings.)
- 1 Tbsp water
- 1 ½ Tbsp sugar
- ⅛ tsp salt
For shiratama dango:
- 3.7 oz shiratamako (白玉粉)
- ⅖ cup water
Step-by-step instructions
🕒 Total 50 mins
Step 1
(When using fresh edamame) Bring a pot of water to a boil. Add the edamame to the pot and boil it over low heat for about 5 minutes until it becomes tender. Then, drain it in a sieve 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 covering each bean.
Step 3
Using a mortar and pestle, mash the edamame beans to a slightly coarse consistency (or you can also mash them completely). Mix water, sugar, and salt into the mashed edamame in the mortar. Zunda paste is ready.
Step 4
Put the shiratamako in a bowl and knead while gradually adding water. If the dough doesn't come together, add a small amount of water (about ½ Tbsp) and continue adjusting until the dough comes together properly.
Step 5
Once the dough reaches a soft, earlobe-like consistency through kneading, shape it into dumplings that are around 0.7 oz (20g) each, rolling the dough between your palms. Then, make a small concave in the center of each dumpling with your finger.
Step 6
Fill a pot with plenty of water and bring it to a boil. When it comes to a boil, add the dumpling dough to the pot and boil it over medium heat for about 5 minutes until it rises to the surface. After all the dumpling dough floats to the surface, continue boiling for a few more minutes.
Step 7
Fill a bowl with ice water or cold water. Transfer the boiled dumplings to the bowl and let them cool for about 5 minutes.
Step 8
Drain the dumplings in a sieve and serve them in bowls, topped with zunda paste.
To Store
You can store it in the refrigerator for up to 2 days. However, it is recommended to enjoy the dish on the same day it is made, as it will lose its texture over time. There are also methods to prevent it from changing in texture over time.
Tips on how to make
- When preparing the dough, be careful not to add too much water. Excessive water can prevent the dough from holding together properly. Even if you think there is not enough water, be sure to add it in small amounts.
- Form the dough into a slightly concave shape in the center. This makes it easier for the dumpling to cook evenly.
- Boil the dough slowly over medium heat. This will give the dumpling a soft texture.
Recipe Card
Zunda Mochi (with Sweet Edamame Paste)
Equipment
- a mortar and pestle (or a blender or a food processor)
Ingredients
For the zunda paste
- 5.3 oz fresh edamame or frozen edamame with pods (When using unshelled edamame, use 45% of the weight with pods, which is 2.38 oz (67g) for 2 servings.)
- 1 Tbsp water
- 1 ½ Tbsp sugar
- ⅛ tsp salt
For shiratama dango:
- 3.7 oz shiratamako (白玉粉)
- ⅖ cup water
Instructions
- (When using fresh edamame) Bring a pot of water to a boil. Add the edamame to the pot and boil it over low heat for about 5 minutes until it becomes tender. Then, drain it in a sieve and let it cool.(When using frozen edamame) Thaw the edamame.
- Remove the beans from the edamame pods and peel off the thin skin covering each bean.
- Using a mortar and pestle, mash the edamame beans to a slightly coarse consistency (or you can also mash them completely). Mix water, sugar, and salt into the mashed edamame in the mortar. Zunda paste is ready.
- Put the shiratamako in a bowl and knead while gradually adding water. If the dough doesn't come together, add a small amount of water (about ½ Tbsp) and continue adjusting until the dough comes together properly.
- Once the dough reaches a soft, earlobe-like consistency through kneading, shape it into dumplings that are around 0.7 oz (20g) each, rolling the dough between your palms. Then, make a small concave in the center of each dumpling with your finger.
- Fill a pot with plenty of water and bring it to a boil. When it comes to a boil, add the dumpling dough to the pot and boil it over medium heat for about 5 minutes until it rises to the surface. After all the dumpling dough floats to the surface, continue boiling for a few more minutes.
- Fill a bowl with ice water or cold water. Transfer the boiled dumplings to the bowl and let them cool for about 5 minutes.
- Drain the dumplings in a sieve and serve them in bowls, topped with zunda paste.
Notes
- You can store it in the refrigerator for up to 2 days. However, it is recommended to enjoy the dish on the same day it is made, as it will lose its texture over time. There are also methods to prevent it from changing in texture over time.
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