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Before you jump to Vibrant Green Creamy Zunda Edamame Mochi (Ohagi) recipe, you may want to read this short interesting healthy tips about Goodies that provide You Vitality.
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Foods made from whole grains are great for a easy snack. A slice of whole wheat toast, for example is a great snack in the morning. Chips and crackers made from whole grains can be excellent for quick snacks to eat on the go. Deciding on whole grain food items is always far better than eating the highly processed grains we commonly come across in our grocery stores.
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We hope you got insight from reading it, now let’s go back to vibrant green creamy zunda edamame mochi (ohagi) recipe. To cook vibrant green creamy zunda edamame mochi (ohagi) you only need 4 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Vibrant Green Creamy Zunda Edamame Mochi (Ohagi):
- Prepare 1 cup Edamame
- Prepare 4 tbsp Light brown sugar (or white sugar)
- Take 1 dash Salt
- Take 180 ml Non-glutinous rice: mochi rice (1:1)
Instructions to make Vibrant Green Creamy Zunda Edamame Mochi (Ohagi):
- Boil the edamame in salted water. Boiling a little longer than usual will make it easy when smashing them.
- Remove the edamame from the pods, and remove the thin membrane as well. This takes patience! I get tired halfway through too, but keep at it~.
- Place the peeled edamame into a mortar, and grind with a wooden pestle. You hit the edamame, so it becomes pounded bean paste (zunda) for the rice cakes . Mash with your willpower!
- Once the bean chunks have disappeared, add salt and sugar, and mash even further until smooth. It will be hard if there is not enough sugar, and will be a really loose an paste if there is too much. Adjust to your preference while checking the taste.
- For those of you who lack willpower, feel free to use a food processor. This will leave behind a few grains, but it will smooth out when you mash it up in a mortar with salt and sugar.
- Yes! It is done~ . We made a pretty green zunda-an. Good job! You can save this paste in the fridge.
- As for the ohagi rice cakes, cook mochi rice and non-glutinous rice in a 1:1 ratio, and half-smash in a mortar etc. while it is still hot. Don't let it live, and don't kill it…
- Roll the rice cakes into easy-to-eat pieces and coat with the paste. Coat the remaining rice cakes in grated sesame. Now, let's enjoy. These are delicious and homemade.
- This is a heavy cream and zunda-an paste sandwiches . These are warm and fluffy soft sandwiches. It's also really good in cream puffs.
- These are tofu shiratama dango dumplings.
- Post-script: I was able to make a smooth paste in a food processor. After adding sugar and salt, I blended for longer until it thickened and it turned out ok.
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