ReceptnaptárEdamame cream cups (zunda cream)
Zunda is a famous sweet of Japan's Miyagi prefecture: puréed, sweetened edamame (green soybeans) used to flavour mochi, ice cream and desserts. This glass version with yoghurt is a silky green cream with a nutty sweetness, very high in protein.
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Method
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- Boil the edamame in lightly salted water for 3–4 minutes if not already cooked, drain, cool and shell the beans.
- Blend the green beans with the yoghurt, honey, milk, vanilla and salt in a blender for 1–2 minutes until completely smooth and creamy.
- Taste and adjust with honey or salt; if too thick add a little milk.
- Divide among glasses.
- Chill for at least 30 minutes.
- Sprinkle with toasted hazelnuts and serve cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Blend until completely smooth, leaving out the bean skins.
- A pinch of salt brings out the sweet, nutty taste.
- Combine the zunda with mochi, oat biscuits or fruit.
- Keeps in the fridge for 2 days.
Frequently asked questions
What is zunda?
Mashed, sweetened edamame; a traditional sweet of northern Japan (Tohoku).
Is it vegan?
With coconut yoghurt and maple syrup.
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More japanese ideas
- Yuzu yogurt cream cups
- Plum oat bars
- Baked apples with sweet miso
- Black sesame banana oat cookies
- Date and tahini matcha balls
- Chestnut rice porridge with sesame (kuri kayu)
- Matcha coconut chia pudding
- Peach agar jelly with yogurt
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