Bi-colour Sweet Potato Mochi. Peel the skin and mash while it is still hot. mix with sugar and butter Make the mochi skin: Combine all ingredients together. pls do not omit the sugar as it will keep the mochi skin softer. Here is how you achieve it. I love mochi, I love sweet potatoes, and I love purple.
Allow to cool, peel and mash the potatoes with a fork.
It doesn't have to be perfectly smooth.
A few small lumps are OK.
You can have Bi-colour Sweet Potato Mochi using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Bi-colour Sweet Potato Mochi
- It's of For the filling: (each colour).
- Prepare 1 cup of cooked and mashed (purple/honey/japannese) sweet potatoes.
- It's 2 tbsp of sugar.
- It's 1 tbsp of / 14 gr butter.
- You need of For the mochi skin:.
- Prepare of Double the recipe for the skin if you make 2 colour filling.
- You need 3/4 cup of glutinous rice flour (¾ cup = 100 g).
- You need 3/4 cup of water (¾ cup = 180 ml).
- It's 1/4 cup of sugar (¼ cup = 50 g).
- It's 1/2 cup of potato starch/corn starch (½ cup = 100 g).
- You need of For dusting:.
- Prepare of corn starch/flour starch.
Place cooked sweet potato in food processor (or mash with a fork vigorously) with the sugar. The two key ingredients for these ube mochi waffles - mochiko flour and roasted, mashed ube yam or purple sweet potato. Koda Farms mochiko flour is my fave to use. I used Stokes purple sweet potatoes from Frieda's produce, but if you can find ube yams use those instead for true ube.
Bi-colour Sweet Potato Mochi step by step
- 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.
- Make the mochi skin: Combine all ingredients together. pls do not omit the sugar as it will keep the mochi skin softer..
- 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..
- 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..
- 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.
- Ready to serve.
I had these potato mochi at a friend's house, and tried to replicate them and came up with this recipe. I based this on the popular method using katakuriko. Although it is time consuming, the texture of the potato is best when strained through a sieve. Easy Baked Mochi Balls with Sweet Potato and Ube - Great snack and activity for kids. These colorful baked mochi balls made with sweet potato and Ube are healthy, cute, easy to make and very addicting.