Name: Purple Sweet Potato Mochi Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian
Ingredients: 120g glutinous rice flour; 20g corn starch; 1 tablespoon sugar; 180g milk; 15g cooking oil; 1 purple sweet potato (or ube/yam); Additional sugar, optional (for the sweet potato filling); Extra glutinous rice flour (for toasting and dusting)

I absolutely adore making and sharing my Purple Sweet Potato Mochi Recipe because it combines the most delightful textures and flavors in such a simple treat. The soft, chewy mochi exterior pairs perfectly with the naturally sweet and earthy purple sweet potato filling, creating a snack that feels both comforting and a little bit special. Every bite reminds me of cozy afternoons enjoying a homemade dessert that looks as beautiful as it tastes.

Why You'll Love This Purple Sweet Potato Mochi Recipe

When I first tried this Purple Sweet Potato Mochi Recipe, I was instantly hooked by the unique flavor profile. The slightly nutty, chewy mochi dough provides the perfect contrast to the sweet, velvety purple sweet potato center. It’s subtly sweet without being overpowering, allowing the natural flavor of the sweet potato to shine. I love how this dessert feels like a little treasure in every bite.

One of the things I appreciate most is how straightforward this recipe is. Making mochi can sometimes seem intimidating, but with just a handful of simple ingredients and some basic steaming techniques, you can create something truly delightful. I always enjoy the process, especially the moment when the dough transforms into that smooth, stretchy texture that makes mochi so addictive.

This treat is perfect for a variety of occasions. I like serving it during tea time with friends or as a special dessert for family dinners. It’s also a fantastic option for holiday gatherings or when you want to impress guests with a homemade, colorful sweet that feels a bit exotic but is easy to prepare. It definitely stands out on any dessert table!

Ingredients You'll Need

The image shows several purple sweet potatoes arranged neatly inside a small basket lined with newspaper. The sweet potatoes have a smooth, slightly shiny texture and a deep purple color. The basket is placed on a white marbled surface, surrounded by a bunch of fresh green parsley on the left and two pastel-colored hydrangea flowers, one light purple and one light pink, adding a soft touch to the scene. A partially visible purple packaging bag with white text is in the upper part of the image, leaning against the basket. Photo taken with an iphone --ar 4:5 --v 7

All you really need for this Purple Sweet Potato Mochi Recipe are a few essential ingredients that bring together wonderful texture, flavor, and that gorgeous purple hue. Each ingredient plays a key role in making the mochi light yet chewy and the filling rich and naturally sweet.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Glutinous rice flour: This is the foundation of mochi’s signature chewy texture, so don't substitute regular flour.
Corn starch: Helps lighten the dough to give that perfect softness without stickiness.
Sugar: Adds just a touch of sweetness to complement the purple sweet potato filling nicely.
Milk: Moistens the dough and creates a tender consistency that's easy to work with.
Cooking oil: Keeps the dough pliable and smooth, preventing it from drying out.
Purple sweet potato (or ube/yam): The star ingredient for the filling that provides its gorgeous color and earthy sweetness.
Additional sugar (optional): For adjusting the sweetness of the sweet potato paste to your liking.

Directions

Step 1: Start by combining the glutinous rice flour, corn starch, sugar, milk, and cooking oil in a mixing bowl. Stir thoroughly until the mixture is completely smooth with no lumps. This smooth batter is the base of your mochi dough.

Step 2: Cover the bowl tightly with plastic wrap and poke a few small holes in the wrap to let steam escape. Place the bowl in a steamer and steam gently for about 30 minutes, until the dough becomes firm and chewy but still soft.

Step 3: While the dough steams, toast some extra glutinous rice flour in a dry pan over low heat. Stir continuously until the flour turns a subtle light yellow without burning. This toasted flour is perfect for dusting your work surface later, helping keep the dough from sticking.

Step 4: Steam your purple sweet potato separately until it’s fork-tender, which usually takes about 20-30 minutes depending on size. Once soft, mash the potato into a smooth paste, and if you like it sweeter, mix in some sugar to taste. This filling is what makes these mochi special.

Step 5: Dust your clean work surface lightly with the toasted glutinous rice flour. Take a portion of the steamed mochi dough and stretch it gently into a long rope shape. Then roll it out flat enough to hold the filling without breaking but still thick enough for chewiness.

Step 6: Place a spoonful of the purple sweet potato paste onto the center of the flattened dough. Carefully wrap the dough around the filling, pinching and sealing the edges so the filling is completely enclosed. Repeat this step until all dough and filling are used.

Step 7: Your purple sweet potato mochi are now ready to enjoy! Eat them fresh for the best texture and flavor.

Servings and Timing

This Purple Sweet Potato Mochi Recipe yields about 8 to 10 small mochi pieces, perfect for sharing with friends or family. The prep time, including steaming and mashing, takes roughly 20 to 30 minutes. The dough steaming process is about 30 minutes, so overall, you’re looking at just under an hour from start to finish. There is no additional cooling time needed—we want to enjoy these warm or at room temperature for optimal softness.

How to Serve This Purple Sweet Potato Mochi Recipe

The image shows two small round purple mochi pieces on a white marbled surface. One mochi is whole, smooth, and slightly powdery with a soft purple color. The other mochi is in front with a bite taken out, revealing a dark purple filling inside a soft dough layer. The overall look is soft and delicate, with the focus on the texture of the mochi and its rich purple colors. Photo taken with an iphone --ar 4:5 --v 7

I love serving these mochi as a charming snack alongside a warm cup of green tea or hojicha, which balances the sweet and earthy tones perfectly. For a more indulgent treat, they can also be paired with a scoop of vanilla ice cream or a drizzle of sweetened condensed milk to highlight the mochi’s subtle sweetness. The purple color naturally makes for a striking presentation on a simple white dish, perhaps garnished with a sprinkle of toasted sesame seeds or a few edible flowers for a festive look.

When I bring out these mochi for family dinners or casual get-togethers, they’re always a conversation starter. I find that serving them at room temperature is best because the filling remains creamy and the dough chewy but not sticky. They’re also fantastic chilled on a warm day if you prefer a firmer texture. Portion-wise, I usually encourage guests to have 2-3 pieces each—they’re so delightful it's hard to stop at just one!

These mochi are incredibly versatile, making them suitable for tea parties, holiday desserts, or even a sweet ending to a weeknight meal. Their vibrant purple hue adds a playful pop of color anytime they’re on the table. Trust me, the presentation alone invites compliments before anyone even takes a bite!

Variations

If you want to play around with this Purple Sweet Potato Mochi Recipe, there are so many directions you can take! For instance, swapping the purple sweet potato with traditional orange-fleshed sweet potato or even taro root works wonderfully, offering new colors and subtle flavor shifts. I’ve also experimented with incorporating coconut milk instead of regular milk to enrich the dough and add a tropical touch.

For those following dietary restrictions, this recipe is naturally gluten-free thanks to the glutinous rice flour, but making it vegan is easy too by substituting the milk with plant-based alternatives like almond or oat milk. Just keep the fat content in mind for dough consistency and adjust with a little extra oil if needed.

Flavor-wise, I sometimes like to mix a bit of matcha powder into the dough for an earthy twist or blend cinnamon into the sweet potato filling for a warming spice note. Additionally, while steaming is the traditional method I recommend, you can try baking the mochi lightly for a chewier texture and a slightly crisp exterior—just monitor carefully so they don’t dry out.

Storage and Reheating

Storing Leftovers

If you do have leftovers, store them in an airtight container at room temperature for up to 1 day, although they're best fresh. For longer storage, keep them in the fridge wrapped tightly in plastic wrap or sealed within containers to prevent drying out. They can last refrigerated for 2 to 3 days, but I recommend warming them gently before eating to revive the softness.

Freezing

I have found that mochi freezes quite well. To freeze, individually wrap each mochi piece in plastic wrap and place them in a zip-top freezer bag or airtight container to avoid freezer burn. They can be frozen for up to a month without a significant loss in texture or flavor. When you’re ready to enjoy them, thaw at room temperature for about 30 minutes before reheating to keep that silky chewiness intact.

Reheating

To reheat, I suggest lightly steaming the mochi for a few minutes until warmed through, which helps restore that soft, stretchy texture. Microwaving is tempting but can sometimes make mochi rubbery or overly sticky if overheated. If you must microwave, do it in short bursts (10 to 15 seconds) and check frequently. Avoid reheating in the oven as it can dry out the mochi and make the filling tough.

FAQs

Can I use purple yam instead of purple sweet potato?

Yes! Purple yam, often called ube, can be used as a substitute. It has a similar flavor and texture, so it works perfectly in this recipe. Just ensure it's cooked and mashed smoothly before using it as a filling.

What’s the difference between glutinous rice flour and regular rice flour?

Glutinous rice flour gives mochi its characteristic chewy and sticky texture, whereas regular rice flour is more powdery and won’t become as stretchy. For authentic mochi results, glutinous rice flour is essential.

Is this recipe suitable for gluten-free diets?

Absolutely! Since it uses glutinous rice flour (which is gluten-free) and no wheat flour, this recipe is naturally gluten-free, making it a great option for those avoiding gluten.

Can I make the dough ahead of time?

I recommend preparing and steaming the dough fresh for the best texture, but you can make it a few hours ahead and keep it covered at room temperature. Just know mochi is best when freshly made or gently reheated.

How do I store leftover mochi to keep it soft?

Keep leftovers in an airtight container room temperature for a day or refrigerated wrapped tightly. Steaming before eating helps regain the soft, chewy texture that can be lost if they dry out.

Conclusion

I genuinely hope you give this Purple Sweet Potato Mochi Recipe a try because it’s one of those recipes that brings comfort and joy every time. It blends simple ingredients into an extraordinary treat that looks stunning and tastes even better. Trust me, once you make these chewy, sweet, and colorful mochi, they will become one of your favorite snacks to share and enjoy with loved ones.