Chilled 'Zunda' Pounded Edamame Paste.
Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chilled 'zunda' pounded edamame paste. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chilled 'Zunda' Pounded Edamame Paste is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Chilled 'Zunda' Pounded Edamame Paste is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook chilled 'zunda' pounded edamame paste using 2 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chilled 'Zunda' Pounded Edamame Paste:
- Make ready 200 grams of Edamame (boiled in salt water, and shelled).
- Get 50 grams of Sugar.
Instructions to make Chilled 'Zunda' Pounded Edamame Paste:
- Cover the shelled edamame in hot water and parboil once more on high heat while mixing with a fork. Removing the thin membrane that rise to the surface..
- Once tender, transfer to a colander, lightly draining the boiled liquid into a pot. Do not discard the liquid..
- A little at a time, pass the mashed edamame through a strainer. Dissolve the sugar in the remaining liquid, then add to the mashed edamame..
- Pass the remaining liquid through a sieve, knead to your desired texture, then serve..
- Try it with mochi dumplings, ice cream, cream puffs, etc. For the mochi dumplings, see. https://cookpad.com/us/recipes/147885-soft-and-chewy-dango-with-only-tofu-and-flour.
So that is going to wrap this up for this special food chilled 'zunda' pounded edamame paste recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!