Description
These purple sweet potato mochi are delightfully soft and chewy with a gentle natural sweetness. Infused with the comforting aroma of sweet potatoes, these mochi make a perfect snack or dessert that offers a warm, satisfying taste of traditional Asian flavors.
Ingredients
Dough Ingredients
- 120g glutinous rice flour
- 20g corn starch
- 1 tablespoon sugar
- 180g milk
- 15g cooking oil
Filling Ingredients
- 1 purple sweet potato (or ube/yam)
- Additional sugar, optional (for the sweet potato filling)
Additional Ingredients
- Extra glutinous rice flour (for toasting and dusting)
Instructions
- Prepare the Dough: In a mixing bowl, combine the glutinous rice flour, corn starch, sugar, milk, and cooking oil. Stir thoroughly until the batter is smooth and lump-free. Cover the bowl tightly with plastic wrap and poke a few small holes to release steam during cooking. Steam the mixture for 30 minutes to cook the dough fully.
- Toast Rice Flour: In a dry pan over low heat, toast some additional glutinous rice flour without any oil until it turns a light yellow color. Set this toasted flour aside for dusting later, which prevents sticking and adds a subtle nutty flavor.
- Prepare Sweet Potato Filling: Steam the purple sweet potato until it becomes soft and easily mashable, about 15-20 minutes depending on size. Transfer to a bowl, add sugar to your preferred sweetness level, and mash the potato into a smooth, consistent paste.
- Shape the Mochi: Lightly dust your work surface with the toasted glutinous rice flour to prevent sticking. Take a portion of the steamed dough and stretch it into a long rope shape. Roll or flatten this rope out to form a thin sheet suitable for wrapping.
- Fill and Seal: Place a small amount of the sweet potato paste onto the flattened dough piece. Carefully fold the dough around the filling, pinching and sealing the edges well to encase the filling completely. Repeat this process with the remaining dough and filling.
- Serve: Enjoy the mochi fresh for the best texture—soft, chewy, and deliciously sweet. They make a wonderful snack or dessert accompanied by tea.
Notes
- Steaming the dough properly is essential to achieve the characteristic soft and chewy mochi texture.
- Adjust the sugar amount in the filling based on your sweetness preference or dietary needs.
- Toasted glutinous rice flour is key for preventing sticking and adding flavor; don't skip this step.
- If you don’t have purple sweet potato, ube or yam can be good substitutes.
- To store, place mochi in an airtight container and refrigerate; consume within 2 days for best freshness.
