Zunda is a paste made by boiling and mashing edamame (green soybeans), and is a local dish of the northeastern part of Japan.
Zunda has long been eaten with dango and rice cakes, but recently, various zunda sweets can be found all over the country.
This recipe is a dango made with shiratama flour and tofu, tossed with zunda paste.
A healthy dessert where you can enjoy the aroma and taste of edamame. You can also make it with frozen edamame.
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INGREDIENTS for Edamame Zunda Mochi: 4 servings
- 400g Edamame/green soybeans (Net 200g)
- 1 tbsp salt (for boiling edamame)
- 50g sugar
- a pinch of salt
- 120g shiratama flour (or glutinous rice flour)
- 150g silken tofu
INSTRUCTIONS for Edamame Zunda Mochi
STEP
Make Zunda Paste
- Wash the edamame and put them in a colander. Add 1 tablespoon of salt to the edamame, rub them well.
- Boil water in a pot, add the edamame beans, bring to a boil again, and simmer over medium heat until soft (about 15 minutes).
(In the case of boiled frozen edamame, thaw and proceed from the next step.) - Remove the edamame from the pod and peel off the thin skin.
- Crush the edamame in a mortar, then grind until smooth (a food processor can be used instead). Add sugar and a pinch of salt and mix well.
STEP
Make Dango
- Put shiratama flour and silken tofu in a bowl and mix well. When the dough comes together and becomes as soft as an earlobe, divide it into 20 equal parts and roll into balls. Slightly indent the center with your finger.
- Boil plenty of water in a pot, and add the rolled dango. Boil for another 2 minutes after they float to the top. Cool in cold water and drain.
- Serve the dango with zunda paste.
