Chilled 'Zunda' Pounded Edamame Paste

• 200 grams Edamame (boiled in salt water, and shelled)
• 50 grams Sugar

1. Cover the shelled edamame in hot water and parboil once more on high heat while mixing with a fork.
2. Removing the thin membrane that rise to the surface.
3. Once tender, transfer to a colander, lightly draining the boiled liquid into a pot.
4. Do not discard the liquid.
5. A little at a time, pass the mashed edamame through a strainer.
6. Dissolve the sugar in the remaining liquid, then add to the mashed edamame.
7. Pass the remaining liquid through a sieve, knead to your desired texture, then serve.
8. Try it with mochi dumplings, ice cream, cream puffs, etc.
9. For the mochi dumplings, see.

edamame, sugar

Taken from cookpad.com/us/recipes/150163-chilled-zunda-pounded-edamame-paste (may not work)