How to Prepare At Home Edamame Mochi

How to Prepare At Home Edamame Mochi Delicious, fresh and tasty.

Edamame Mochi. This type mochi is usually formed into large logs and sliced later. When the slices of 'Mame Mochi' are toasted, they smell so good and taste wonderful. Well… it is not easy to make.

When the slices of 'Mame Mochi' are toasted, they smell so good and taste.

Great recipe for A Summertime Sweet from Tohoku: Zunda (Edamame) Mochi.

In Iwate prefecture, where I'm from, this is a very popular snack.

You can have Edamame Mochi using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Edamame Mochi

1. You need 220 g of Glutinous Rice Flour.

2. Prepare 1 cup (250 ml) of Warm Water.

3. It’s 1/4-1/2 teaspoon of Salt.

4. You need 1/2 cup of Edamame Beans *thawed if you use Frozen Edamame Beans.

5. Prepare of Potato Starch Flour to prevent Mochi to stick to hands.

It's made in every household during edamame season, and served with green tea.

Boil the edamame until they're very tender, or you'll have a hard time.

A variation of the mochi recipe known as zunda mochi in which mochi is served with an edamame paste, which can be sweetened.

Edamame itself is a type of soybean that is served by being picked from the stem before it ripens.

Edamame Mochi step by step

1. Mix Glutinous Rice Flour, Warn Water and Salt in a heat-proof bowl until smooth. Add Edamame Beans and mix to combined..

2. Cover the bowl with a plate, heat in the microwave for 1 minute, stir well with a wet spatular, and heat 2 more minutes or until the mixture is cooked through. When the colour becomes slightly transparent (not white), it is cooked. *Tips: As the mixture is very sticky, wet the spatular with warm water frequently and sprinkle some warm water over the mixture as you stir..

3. Spread plenty of Potato Starch Flour on a large plate, using a wet spatular, take the thick and sticky ‘Mochi’ mixture onto the plate. Sprinkle extra Potato Starch Flour over the ‘Mochi’ as well. Set aside, because it is still too hot to handle..

4. When Mochi is slightly cooled, divide into 12 portions, and remove excess Starch..

5. Enjoy with your favourite sauce. Soy Sauce is good, but I like the mix of Soy Sauce & some Sugar..

It is usually steamed or boiled with salt, but picking the beans while under-ripe causes it to.

Cook edamame with boiling water, depending on sides of beans, but until beans come out from shells Peel thin skin in a cooked edamame and put in a food processor or mortar and pestle In a bowl above, add sugar into a peeled edamame, then start smashing until a bit chunky texture.

Edamame are immature soy beans that are generally sprinkled with salt and eaten as an appetiser, or combined with rice or pasta.

In this recipe, however, the edamame are combined with soy milk, sugar, and a little soy sauce (if you so wish) to make a sweet bean paste which is then spooned over boiled or baked mochi rice cakes.

This easy edamame recipe served with a dip is a great quick appetizer that can be whipped up in a few minutes.