KIKUFUKU MOCHI INSPIRED BY JUJUTSU KAISEN

For the Edamame Paste

In a medium pot of water, boil shelled edamame for 10-15 minutes until tender, but still vibrant green.

Drain and allow to cool slightly. Using your fingers, peel the thin skins off the edamame to ensure a smooth paste.

Transfer the peeled edamame to a mixing bowl and use the stick blender with the blender attachment and blend until emulsified, taking time to scrape down the sides and add water as needed.

In a saucepan, combine edamame paste, granulated sugar, and a pinch of salt. Cook over low heat, stirring constantly, until the paste thickens and darkens slightly, about 5-7 minutes.

Spread the paste evenly on the bottom of a bowl and cover with plastic wrap. Refrigerate for at least 30 minutes to allow it to set.

Once the edamame paste has set, scoop it out and use the molds to shape and form it into small balls, about 2.5 cm in diameter. You should have about 6 molds.

Using a small dowel or the back of a spoon, make an indentation in the center each ball. Pipe a small amount of whipped cream into the indentations, then cover with a little more edamame paste to seal the cream inside. Chill for 20 minutes or until firm in the freezer.

Once the edamame balls are chilled, shape each filed ball into a smooth, round sphere. Return to the freezer to set until firm.

For the Cream Filling

In a saucepan, combine heavy cream and powdered sugar. Use the stick blender with the whisk attachment to whip the cream to soft peaks, about 2-3 minutes. Be careful not to overwhip.

Transfer the whipped cream to a piping bag and refrigerate until ready to use.

For the Mochi Dough

In a microwave-safe bowl, mix shiratamako, granulated sugar, and water until smooth.

Microwave the mixture on high for 30-second to 1-minute intervals, mix on a low speed between each, until the dough is thick, smooth, elastic, and slightly translucent. This should take about 2-3 minutes total depending on the strength of your microwave.

Dust a baking tray with cornstarch. Transfer the mochi dough to the tray, dust the top with more cornstarch, and roll it out to about 3mm thickness using a rolling pin. Let it cool for 10-15 minutes

For the Assembly

Using a ring mold, cut out 6 circles from the mochi dough.

Brush each each circle lightly with water, and place an edamame ball in the center of each mochi circle. Gently stretch the dough around the filling, pinching the edges together at the bottom to seal.

Once all the mochi are sealed, dust off any excess cornstarch and let them rest for another 5 minutes to set.

Serve and enjoy with a cup of hot green tea for the full experience.