Kikufuku mochi with edamame bean paste and cream filling

Pop the edamame out of their pods.

Boil the edamame 10 to 15 minutes, just until tender and still bright green; overcooked they turn brown-yellow.

Whisk heavy cream and powdered sugar with a stick blender to soft peaks, not too stiff, a couple of minutes.

Peel the skins off each edamame so the filling is smooth rather than chunky.

Blend the edamame with a little water, scraping down and adding water when thick, until smooth.

Cook the puree down in a pot over low heat with sugar and a little salt until it darkens and thickens and the water steams off.

Spread the paste in a bowl and refrigerate until the starches and sugars set.

Press the set paste into the molds and make an indent in each with a cake dowel.

Fill a piping bag with the cream while it stands in a glass; pipe cream into the indents.

Cap each with more paste, tuck the edges to seal, and freeze about 20 minutes until solid.

Roll the balls into spheres, working quickly before they melt, and return to the freezer.

Mix shiratamako with sugar and water and microwave in 30-second to one-minute intervals, mixing on low between each, until no liquid remains and the dough is elastic.

Finish mixing with a wooden spoon or rubber spatula until smooth and elastic.

Turn the mochi onto a tray dusted with cornstarch, dust the top and hands, pound and roll out to an even thickness, smoothing with a little rolling pin.

Let the mochi cool 10 to 15 minutes if still warm.

Cut circles with a ring mold, wrap each around a frozen filling ball for full coverage, and rest so the starch sets.