Bi-colour Sweet Potato Mochi

Name: Bi-colour Sweet Potato Mochi
Cuisine: British
Ingredients: For the filling: (each colour); 1 cup cooked and mashed (purple/honey/japannese) sweet potatoes; 2 tbsp sugar; 1 tbsp / 14 gr butter; For the mochi skin:; Double the recipe for the skin if you make 2 colour filling; 3/4 cup glutinous rice flour (¾ cup = 100 g); 3/4 cup water (¾ cup = 180 ml); 1/4 cup sugar (¼ cup = 50 g); 1/2 cup potato starch/corn starch (½ cup = 100 g); For dusting:; corn starch/flour starch

purple_acied @purple_acied

Singapore

I love mochi, I love sweet potatoes, and I love purple. So... this is the combination of all that i love. I love this mochi :D :D

Recipe is adapted from:
http://nomadicteaparty.com/2015/11/22/sweet-potato-matcha-mochi/

https://www.justonecookbook.com/daifuku/

#justonecookbook

I love mochi, I love sweet potatoes, and I love purple. So... this is the combination of all that i love. I love this mochi :D :D

Recipe is adapted from:
http://nomadicteaparty.com/2015/11/22/sweet-potato-matcha-mochi/

https://www.justonecookbook.com/daifuku/

#justonecookbook

purple_acied @purple_acied

Singapore

I love mochi, I love sweet potatoes, and I love purple. So... this is the combination of all that i love. I love this mochi :D :D

Recipe is adapted from:
http://nomadicteaparty.com/2015/11/22/sweet-potato-matcha-mochi/

https://www.justonecookbook.com/daifuku/

#justonecookbook

I love mochi, I love sweet potatoes, and I love purple. So... this is the combination of all that i love. I love this mochi :D :D

Recipe is adapted from:
http://nomadicteaparty.com/2015/11/22/sweet-potato-matcha-mochi/

https://www.justonecookbook.com/daifuku/

Saved

Ingredients

For the filling: (each colour)
1 cupcooked and mashed (purple/honey/japannese) sweet potatoes
2 tbspsugar
1 tbsp/ 14 gr butter
For the mochi skin:
Double the recipe for the skin if you make 2 colour filling
3/4 cupglutinous rice flour (¾ cup = 100 g)
3/4 cupwater (¾ cup = 180 ml)
1/4 cupsugar (¼ cup = 50 g)
1/2 cuppotato starch/corn starch (½ cup = 100 g)
For dusting:
corn starch/flour starch

Saved

Steps

1

Make the filling: steam about 4 sweet potatoes each colour. Peel the skin and mash while it is still hot. mix with sugar and butter
2

Make the mochi skin: Combine all ingredients together. pls do not omit the sugar as it will keep the mochi skin softer.
3

Cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Half way cooking, stir with wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.
4

Cover all work surfaces well with cornstarch; mochi is very sticky! Divide mochi mixture into small ball, dust it with corn starch/potato starch. Make sure to apply potato starch on your hands and the rolling pin too.
5

Roll each dough chunk into a circle
Place sweet potatoes filling in the center
Fold the dough around the filling, crimping the edges together with your fingers
6

Ready to serve