Zunda Mochi

Ingredients

• 400 g frozen edamame in their pods
• 60 g caster sugar
• 1/4 tsp fine salt
• 2 tbsp water
• 150 g shiratamako (glutinous rice flour)
• 135 ml cold water, for the dough

Before you cook

• Fill a large bowl with cold water and ice and set it beside the hob.
• Measure the sugar, salt and 2 tablespoons of water into a small bowl.

Steps

1. Bring a pan of well-salted water to the boil and cook the edamame for 5 minutes, until tender rather than squeaky.
2. Drain the edamame and cool them briefly under running water.
3. Squeeze the beans out of their pods into a bowl.
4. Rub each bean between your fingers to slip off the thin inner skin, which is what keeps the paste smooth and green.
5. Pound the beans in a mortar, or pulse them in a food processor, until you have a coarse paste with some texture left.
6. Work in the sugar, salt and 2 tablespoons of water, and taste, adding a little more sugar if the beans are very starchy.
7. Tip the shiratamako into a bowl and add the 135 ml of cold water a splash at a time.
8. Knead the dough until it feels like a soft earlobe, adding a teaspoon more water if it cracks.
9. Roll the dough into 20 balls and press a dimple into the centre of each so they cook evenly.
10. Bring a fresh pan of water to the boil and drop in the dumplings.
11. Cook them until they float, then give them 1 minute more.
12. Scoop the dumplings into the iced water for 30 seconds to firm up, then drain them well.
13. Divide the dumplings between four bowls and spoon the zunda generously over the top.