Bi-colour Sweet Potato Mochi. These Purple Sweet Potato Mochi are vegan, gluten-free and refined sugar free, really healthy and incredibly delicious! As the purple potatoes are naturally sweet, there's no need to add any sugar, meaning these little mochi are free from added sugar, as well as being naturally vegan and gluten-free! The pretty purple color is not only for show.
Okinawan Purple Sweet Potato Mochi Cakes with Peanut Fillings.
Haupia Sweet Potato Cheesecake Classic desserts: haupia, cheesecake, sweet potato all combined into one amazing new classic Its stunning purple color is inviting; its subtle, sweet flavor is addicting.
Drain sweet potatoes and put them in a medium bowl.
You can cook Bi-colour Sweet Potato Mochi using 12 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Bi-colour Sweet Potato Mochi
- Prepare of For the filling: (each colour).
- You need 1 cup of cooked and mashed (purple/honey/japannese) sweet potatoes.
- Prepare 2 tbsp of sugar.
- You need 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.
- It's 3/4 cup of glutinous rice flour (¾ cup = 100 g).
- It's 3/4 cup of water (¾ cup = 180 ml).
- It's 1/4 cup of sugar (¼ cup = 50 g).
- Prepare 1/2 cup of potato starch/corn starch (½ cup = 100 g).
- You need of For dusting:.
- You need of corn starch/flour starch.
Mash them with butter and Katakuri Powder while they are still hot. Then, press the mochi balls down a little bit so it becomes flatter, like a small cheese wheel. Heat frying pan with cooking oil over medium heat. Warabi Mochi: My favorite kind of Japanese mochi, dusted with delicious kinako (roasted soy powder)!
Bi-colour Sweet Potato Mochi instructions
- 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.
Very popular in hot weather in Japan. Food/Drink Base: Purple Sweet Potato Mochi. Standard Ears Standard Colored Cheeks Standard Shaped Cheeks Multiple Bandanas Standard Bandanas Standard Knot Standard Tail. This delicious recipe is for sweet - and bright - Japanese rice and purple potato cakes. You can substitute other leaves for the shell ginger, but it will affect the mochi's distinctive floral and herbal aroma.
