Millet Dough Cake (Koganemochi)

Name: Millet Dough Cake (Koganemochi)
Yield: 4 servings
Cuisine: American
Ingredients: 130 grams Sweet potato (peeled); 110 ml Milk; 35 grams ◇Soft light brown sugar; 1 pinch ◇Salt; 60 grams ◇Joshinko flour; 1 tbsp ◇Katakuriko; 1 Butter

cookpad.japan @cookpad_jp

I wanted to try making a easy sweet potato snack in the rice cooker.

Once cooled, it tastes great warmed up again in the microwave or oven. The thickness of the millet mochi will very according to the size of the rice cooker pot. Recipe by Torakopantsu

I wanted to try making a easy sweet potato snack in the rice cooker.

Once cooled, it tastes great warmed up again in the microwave or oven. The thickness of the millet mochi will very according to the size of the rice cooker pot. Recipe by Torakopantsu

cookpad.japan @cookpad_jp

I wanted to try making a easy sweet potato snack in the rice cooker.

Once cooled, it tastes great warmed up again in the microwave or oven. The thickness of the millet mochi will very according to the size of the rice cooker pot. Recipe by Torakopantsu

I wanted to try making a easy sweet potato snack in the rice cooker.

Once cooled, it tastes great warmed up again in the microwave or oven. The thickness of the millet mochi will very according to the size of the rice cooker pot. Recipe by Torakopantsu

Saved

Ingredients

4 servings

130 gramsSweet potato (peeled)
110 mlMilk
35 grams◇Soft light brown sugar
1 pinch◇Salt
60 grams◇Joshinko flour
1 tbsp◇Katakuriko
1Butter

Saved

Steps

1

Cut the sweet potatoes into 7 - 8 mm thick chunks and soak in water. Drain the water and add them to a small pan, submerge them in water again and boil. Once soft, throw out the water and apply to the heat once more until all the liquid has evaporated and mash with a rolling pin.
2

Add to 1 the milk, bit by bit, and blend well on a low heat. Once the mixture has thickened, stop the heat and leave to cool. Add the ingredients marked with ◇ in the order that they are written in the ingredients list and mix well. If the mixture is still hard add 10 ml milk.
3

Let the butter warm to room temperature and then use it to oil the rice cooker pot. Pour in the sweet potato mixture and level out the surface. Cook in the rice cooker and once cooked turn in over and cut into easy to eat pieces.
4

If using a steamer, add 60 ml milk to the mixture at step 2 and blend well. Line a flat plate with baking paper and pour the mixture evenly on top of it (you can mold it with your hands). Steam it for 20 minutes on a medium heat and check with a skewer to see if it's done. If no raw batter comes out on the skewer it's ready. Lightly oil a frying pan with butter and cook until both sides are browned.