Mochi Balls with Sweet Edamame Paste

Simple Japanese Summer Dessert with Edamame

Course: Dessert
Cuisine: Japanese
Keyword: dango
Servings: 2 servings
  • 300 grams either cooked or uncooked edamame
  • 4 tbsp sugar
  • 1 pinch salt
  • 200 grams mochi flour
  • 100 grams water
  • 1000 ml water for boiling mochi balls
  1. Cook edamame with boiling water, depending on sides of beans, but until beans come out from shells

  2. Peel thin skin in a cooked edamame and put in a food processor or mortar and pestle

  3. In a bowl above, add sugar into a peeled edamame, then start smashing until a bit chunky texture.

  4. Add pinch of salt. Edamae paste is ready to serve.

  5. Boil water in a soup pot.

  6. Let's cook mochi balls. In a bowl, add mochi flour, add water gradually. Knead it until the dough is not sticking on your fingers and side of bowl.

  7. make a small mochi balls, about a half size of golf balls.

  8. When water is boiled, add the mochi balls and start cooking until all float and wait one to two more minutes

  9. Pick them up and add the hot mochi balls in edamame paste. Mix gently, serve it room temperature.