Zunda Mochi Recipe

I absolutely love this Zunda Mochi recipe because it brings a delightful blend of chewy, tender mochi and the uniquely sweet and nutty flavor of the edamame paste, creating a comforting and nostalgic treat that ticks all the right boxes for a cozy dessert. The hands-on process of pounding the rice and crafting each mochi ball is not only super satisfying but also a fun way to connect with my Japanese roots and share a cultural experience with friends.

Zunda Mochi, a delightful Japanese treat, combines the chewy texture of glutinous rice with a sweetened edamame paste. I love using 2 cups of mochi rice for a nourishing base, while the paste, made from 1 cup of edamame, 2 tablespoons of sugar, and a pinch of salt, gives a refreshing and unique flavor contrast.

It’s a snack that is packed with plant-based protein and fiber; the edamame makes it a delicious part of any mid-afternoon or between-meal moment.

Ingredients

Glutinous Rice (Mochi Rice):
Carbohydrates are plentiful and necessary to create the chewy texture of mochi.

Edamame:
High in protein and fiber, giving a creamy texture and earthy flavor.

Sugar:
Gives sweetness to counterbalance the savory and earthy flavors.

Salt:
Improves the general flavor and emphasizes innate tastes.

Ingredient Quantities

• 2 cups glutinous rice (mochi rice)
• 2 1/4 cups water for cooking rice
• 1/2 teaspoon salt
• 1 cup edamame (shelled)
• 2 tablespoons sugar
• 1/4 teaspoon salt (for sweetened edamame paste)
• 1/4 cup hot water

Instructions

1. Wash the sweet rice several times until the water looks clear, then drain it.

2. In a rice cooker, place the rinsed rice, 2 1/4 cups water, and 1/2 teaspoon salt. Cook until the rice is tender and sticky.

3. As the rice cooks, put a pot of water on to boil. When it’s boiling, add the shelled edamame and cook for about 5 minutes, or until tender. Then, drain the edamame and let it cool for a few moments.

4. Put the cooked edamame in a food processor. Add 2 tablespoons of sugar, 1/4 teaspoon salt, and 1/4 cup of hot water.

5. Blend the components until they reach a smooth texture, ensuring that any wayward matter clinging to the sides of the container gets properly reintegrated into the mixture. If the result seems a bit too hefty for the blender to handle, or simply too stiff for a sauce, keep blending. Add enough hot water, in a steady stream, to achieve the desired consistency.

6. When the rice is ready, use a wooden mallet or pestle to pound the rice in a large bowl or in a traditional Japanese mortar (usu) until it reaches a stretchy, sticky consistency.

7. To keep the pounded rice from sticking, wet your hands; then, take the pounded rice and divide it into small, round portions. Form the portions into mochi dumplings.

8. Using your fingers, flatten each mochi. Then spoon a small amount of the sweetened edamame paste onto each.

9. Mochi should be gently molded around the paste until it is completely encased and then rolled into a smooth sphere.

10. Place the Zunda Mochi on a serving plate and enjoy them fresh.

Equipment Needed

1. Rice cooker
2. Pot
3. Colander or strainer
4. Food processor
5. Wooden mallet or pestle
6. Large bowl or traditional Japanese mortar (usu)
7. Spoon
8. Serving plate
9. Measuring cups
10. Measuring spoons

FAQ

• What is the best way to cook the glutinous rice?A rice cooker or stovetop method may be used. Rinse the rice thoroughly, then combine it with 2 1/4 cups water and 1/2 teaspoon salt. Cook until tender.
• Can I use frozen edamame?You can indeed use frozen edamame. Just thaw and shell them, and then you can continue using them in the recipe as directed.
• Is there an alternative to glutinous rice?For zunda mochi the traditional use is glutinous rice, which gives the dessert a chewy texture. However, if you can’t find glutinous rice, you might be able to use sticky rice in a pinch. The mochi will have a slightly different texture and be a bit denser, but it will still be tasty and worth your while.
• How do I shell edamame?Pop the beans out of the edamame pods by squeezing them gently. If you are using frozen, thaw them first for easier shelling.
• Can I make the sweetened edamame paste ahead of time?Indeed, the edamame paste can be made ahead of time and stored in an airtight container in the refrigerator for as long as 3 days.
• How should I serve zunda mochi?Serve at room temperature or slightly chilled. It’s traditionally relished as a post-meal sweet or snack.
• What if I want the mochi sweeter?Change the sweetness level of the edamame paste to your liking; add sugar until the desired taste is achieved.

Substitutions and Variations

Sticky rice (mochi rice): You can substitute with sweet rice; short-grain white rice is another option, though the resultant texture may differ.
Sweetener: Use honey or agave syrup as an alternative, adjusting to taste.
Use sea salt or kosher salt instead of regular table salt. Be certain to adjust the amount you use to satisfy your taste.
Edamame: If you cannot find fresh or frozen edamame, you can use frozen lima beans as a substitute.

Pro Tips

1. Rinse Thoroughly: When washing the glutinous rice, be patient and rinse multiple times until the water runs clear. This helps remove excess starch and results in less sticky, more textured rice.