mochi

Ingredients

  • 140 g (5oz) purple sweet potatoes, peeled and diced
  • 90 g (3/4 cup) glutinous rice flour
  • 60 ml (1/4 cup) water

Serving suggestions:

  • Kinako powder (roasted soybean flour)
  • Date syrup (resembles kuromitsu ,a Japanese sugar syrup )
  • Hot coconut milk

Instructions

  • Boil or steam the purple sweet potatoes until soft
  • Place them in a large bowl and mash with a fork
  • Add glutinous rice flour and water and mix well – it should form a sticky paste-like mixture that’s easily moulded into balls (add a tiny bit more water if necessary, but be careful not to add too much)
  • Mould the mixture into small balls
  • Bring a large pan of water to the boil and add about a handful of the balls once the water’s boiled, leaving the pan on high heat throughout – it’s very important to wait until the water’s boiling and you mustn’t add too many at a time otherwise the temperature of the water will drop and they won’t cook properly!
  • Cook the balls in a few batches – they’ll be ready about 1 minute after they’ve risen to the surface of the water
  • Scoop them out with a spoon once they’re done and transfer to a bowl filled with cold water
  • Repeat this process until all the balls are cooked
  • Leave them in the cold water for a couple of minutes, then transfer to a dry bowl or plate
  • Best eaten immediately, but leftovers can be kept in an airtight container in the fridge for up to a few days

Enjoy them with:

  • Dusted with kinako and drizzled with date syrup.
  • Served in (hot or cold) sweetened coconut milk – you can make this by adding sweetener of choice to coconut milk diluted with water.

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