Zunda Mochi with Matcha Drizzle

Ingredients

• 1 cup (200g) glutinous rice flour 1 cup (200g) glutinous rice flour
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) shelled edamame beans 1 cup (150g) shelled edamame beans
• 2 tablespoons (30ml) condensed milk 2 tablespoons (30ml) condensed milk
• 1 teaspoon matcha powder 1 teaspoon matcha powder
• 1 tablespoon (15ml) hot water 1 tablespoon (15ml) hot water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 52g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a microwave-safe bowl, combine the glutinous rice flour, sugar, and water. Stir well until the mixture is smooth.
2. 2.
   Cover the bowl with plastic wrap and microwave on high for 2 minutes. Remove from the microwave and stir the mixture.
3. 3.
   Return the bowl to the microwave and cook for an additional 1 minute. Stir again and microwave for another 1 minute or until the mixture becomes translucent and sticky.
4. 4.
   While the mochi is cooking, prepare the zunda paste. In a food processor, blend the edamame beans until smooth.
5. 5.
   Transfer the blended edamame to a saucepan and heat over medium-low heat. Add the condensed milk and stir until well combined. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and let it cool.
6. 6.
   Dust a clean surface with cornstarch or potato starch to prevent sticking. Transfer the cooked mochi onto the surface and knead it gently until smooth.
7. 7.
   Divide the mochi into small portions and shape them into round balls or squares.
8. 8.
   To make the matcha drizzle, whisk the matcha powder and hot water together until smooth.
9. 9.
   To serve, place a dollop of zunda paste on top of each mochi piece. Drizzle the matcha sauce over the zunda paste.
10. 10.
    Enjoy the Zunda Mochi immediately or refrigerate for later.

Treat your ingredients with care...

• Edamame beans — Make sure to use shelled edamame beans for this recipe. If you can't find fresh ones, frozen edamame works well too. Just thaw them before blending.
• Matcha powder — Use high-quality matcha powder for the best flavor and vibrant green color in the drizzle.

Tips & Tricks

• To prevent the mochi from sticking to your hands while shaping, lightly dust your hands with cornstarch or potato starch.
• If the zunda paste is too thick, you can add a little water to achieve the desired consistency.
• For a twist, you can sprinkle toasted soybean powder (kinako) over the zunda paste before drizzling the matcha sauce.
• If you prefer a sweeter zunda paste, you can add more condensed milk to taste.
• Zunda Mochi is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve Zunda Mochi as a delightful dessert or snack. Arrange the mochi pieces on a plate and drizzle the zunda paste and matcha sauce over them. Garnish with a sprinkle of toasted soybean powder (kinako) for an extra touch of flavor and presentation.

Presentation advice

To enhance the presentation, you can place the Zunda Mochi on individual serving plates or a traditional Japanese dessert platter. Arrange the mochi pieces in an aesthetically pleasing pattern and drizzle the zunda paste and matcha sauce in an artistic manner. Sprinkle some edible flowers or sesame seeds on top for an elegant touch.