Hello, I’m Tohoku Zunko!
Remember when Zundamon shared the “ultimate zunda mochi” recipe before? This time, as a follow-up, I’m introducing 3 zunda mochi arrangement recipes perfect for spring!
They’re all easy to make, so please give them a try.
Recipe 1: Sakura Zunda Mochi
Spring means cherry blossoms. This gorgeous combination of zunda mochi and sakura is a feast for the eyes too.
Ingredients (Makes 4)
- Zunda paste: 150g (refer to the basic zunda mochi recipe)
- Mochi rice cakes: 4 pieces
- Salt-pickled sakura leaves: 4 leaves
- Salt-pickled sakura blossoms: 4 blossoms
- Food coloring (red): just a tiny bit (optional)
Directions
- Soak the sakura leaves and blossoms in water for about 10 minutes to remove excess salt. Don’t remove all the salt — a hint of saltiness is perfect
- Mix just a tiny bit of food coloring into the zunda paste to make it a pale pink. Be careful not to add too much! Just a toothpick tip’s worth is plenty
- Soften the mochi and generously coat with the pink zunda paste
- Wrap in the sakura leaf, top with a sakura blossom, and you’re done!
Tip: The saltiness of the sakura brings out the sweetness of the zunda. This balance is absolutely divine.
Recipe 2: Strawberry Zunda Daifuku
A zunda version of strawberry daifuku! Edamame and strawberry are a surprisingly great match.
Ingredients (Makes 6)
- Zunda paste: 200g
- Strawberries: 6 (smaller ones recommended)
- Shiratamako (glutinous rice flour): 100g
- Sugar: 30g
- Water: 150ml
- Potato starch: as needed (for dusting)
Directions
- Remove the stems from the strawberries and pat them dry thoroughly with paper towels
- Divide the zunda paste into 6 portions and wrap each strawberry, leaving the tip slightly visible — it looks adorable that way
- In a heat-safe bowl, mix the shiratamako, sugar, and water well, cover with plastic wrap, and microwave at 600W for 2 minutes
- Take it out, knead well, then microwave for 1 more minute. Repeat until it becomes translucent
- Turn the dough out onto a tray dusted with potato starch and divide into 6 portions
- Stretch the dough thin, wrap it around the zunda-coated strawberry, and you’re done!
Tip: The harmony between the strawberry’s tartness and zunda’s sweetness is the taste of spring. Eat them the same day you make them.
Recipe 3: Matcha Zunda Latte
Zunda isn’t just for eating — you can drink it too! A recipe that brings the café experience home.
Ingredients (1 serving)
- Zunda paste: 2 tablespoons
- Milk (or soy milk): 200ml
- Matcha powder: 1 teaspoon
- Hot water: 2 tablespoons (for dissolving matcha)
- Sugar: to taste
- Ice: as needed (for iced version)
Directions
- Dissolve the matcha powder in hot water, mixing until there are no lumps
- Blend the zunda paste with a small amount of milk until smooth. If you don’t have a blender, straining works too
- Fill a glass with ice and pour in the zunda milk
- Gently pour the matcha on top to create a beautiful two-layer effect
- Stir well before drinking!
Tip: For a hot version, skip the ice and use warmed milk instead. Perfect for those chilly spring days.
The Possibilities of Zunda Mochi Are Endless
With a little creativity, zunda mochi can be arranged in so many ways. As long as you have the basic zunda paste, you can enjoy different variations every season.
I’m already thinking about zunda shaved ice for summer, zunda mont blanc for autumn… Zundamon always says “The possibilities of zunda are infinite!” and I totally agree.
Please share your thoughts after trying these recipes! I’d love to hear about your own arrangement ideas too.
Wishing you a wonderful spring zunda life!