You’ve heard of edamame...but have you heard of sweet edamame purin? Try out this smooth purin and be surprised by how good it is!
Tips for Cooking Desserts with Edamame
When making zunda, you can strain the extra edamame liquid before pouring it into small cups at recipe step #5. Doing this will serve to make the purin’s texture smoother.
The current recipe makes purin taste more like wagashi (Japanese desserts). This means that the purin will be rather firm. If you prefer more of a melt-in-your-mouth, silky-smooth pudding feel, reduce the amount of gelatin in the recipe by half.
Edamame Maple Purin
Ingredients
- 3.2 oz Edamame
- 2 Tbsp Sugar
- 3 Tbsp Milk, for food processor
- 6.5 Tbsp Milk
- ½ tsp Gelatin Powder
- Few drops of Vanilla Essence
- 3 Tbsp Maple Syrup
Instructions
- Boil the edamame until they’re soft, and remove the skin. (If using frozen edamame, wash well with water to remove salt.)
- Grind edamame using a food processor. Place edamame in a bowl and add three tablespoons of milk bit by bit and mix well.
- Continue mixing until edamame is smooth.
- (Note to videographer: Chef added milk when edamame is still in the food processor, but please put edamame in a bowl in the video)
- In a pot, insert all of the ingredients except the maple syrup.
- Heat right before it starts to boil. Pour mixture into small cups and cool.
- Add the maple syrup on top once completely cooled. Enjoy!
