Vibrant Green Creamy Zunda Edamame Mochi (Ohagi)
- 1 cup Edamame
- 4 tbsp Light brown sugar (or white sugar)
- 1 dash Salt
- 180 ml Non-glutinous rice: mochi rice (1:1)
- Boil the edamame in salted water.
- Boiling a little longer than usual will make it easy when smashing them.
- Remove the edamame from the pods, and remove the thin membrane as well.
- This takes patience!
- I get tired halfway through too, but keep at it~.
- Place the peeled edamame into a mortar, and grind with a wooden pestle.
- You hit the edamame, so it becomes pounded bean paste (zunda) for the rice cakes .
- Mash with your willpower!
- Once the bean chunks have disappeared, add salt and sugar, and mash even further until smooth.
- It will be hard if there is not enough sugar, and will be a really loose an paste if there is too much.
- Adjust to your preference while checking the taste.
- For those of you who lack willpower, feel free to use a food processor.
- This will leave behind a few grains, but it will smooth out when you mash it up in a mortar with salt and sugar.
- Yes!
- It is done~ .
- We made a pretty green zunda-an.
- Good job!
- You can save this paste in the fridge.
- As for the ohagi rice cakes, cook mochi rice and non-glutinous rice in a 1:1 ratio, and half-smash in a mortar etc.
- while it is still hot.
- Don't let it live, and don't kill it...
- Roll the rice cakes into easy-to-eat pieces and coat with the paste.
- Coat the remaining rice cakes in grated sesame.
- Now, let's enjoy.
- These are delicious and homemade.
- This is a heavy cream and zunda-an paste sandwiches .
- These are warm and fluffy soft sandwiches.
- It's also really good in cream puffs.
- These are tofu shiratama dango dumplings.
- Post-script: I was able to make a smooth paste in a food processor.
- After adding sugar and salt, I blended for longer until it thickened and it turned out ok.
edamame, brown sugar, salt, rice
Taken from cookpad.com/us/recipes/168496-vibrant-green-creamy-zunda-edamame-mochi-ohagi (may not work)