zunda edamame filling.

I made this cake 3 days ago, and I still haven’t had any yet…

The layer of green is my take on zunda, or sweet edamame filling (not to be mistaken with zumba, the aerobics) - I just wanted something a little more thick and custardy.  I admit I was also a little hormonal, which resulted in the uncontrolled slathering of thick chocolate ganache.  Of course, now that my hormones have settled down, I don’t even want to eat this anymore…  (I’m fickle - not pregnant.)

ZUNDA-CUSTARD (SWEET EDAMAME) FILLING.

Ingredients: (Yields 1 cup)

1 cup boiled edamame, shelled
2 tbs light corn syrup
2-3 tbs sugar
½ cup soy milk
2 egg yolks
1 tbs corn starch
1 tsp vanilla extract

In a pot, add edamame, corn syrup, sugar, and soy milk.  Bring to a simmer.  Transfer contents to a food processor and puree.  Pour mixture back into a heat-safe bowl and add egg yolks, corn starch, and vanilla extract.  Place bowl in a pot of barely boiling water and whisk until thick, about 10 minutes.  If necessary, run through sieve for a smoother texture.

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