Bi-colour Sweet Potato Mochi
Bi-colour Sweet Potato Mochi

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, bi-colour sweet potato mochi. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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

Bi-colour Sweet Potato Mochi is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Bi-colour Sweet Potato Mochi is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook bi-colour sweet potato mochi using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Bi-colour Sweet Potato Mochi:
  1. Make ready For the filling: (each colour)
  2. Prepare 1 cup cooked and mashed (purple/honey/japannese) sweet potatoes
  3. Get 2 tbsp sugar
  4. Prepare 1 tbsp / 14 gr butter
  5. Get For the mochi skin:
  6. Take Double the recipe for the skin if you make 2 colour filling
  7. Prepare 3/4 cup glutinous rice flour (¾ cup = 100 g)
  8. Make ready 3/4 cup water (¾ cup = 180 ml)
  9. Make ready 1/4 cup sugar (¼ cup = 50 g)
  10. Prepare 1/2 cup potato starch/corn starch (½ cup = 100 g)
  11. Take For dusting:
  12. Take corn starch/flour starch

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. 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.

Steps to make Bi-colour Sweet Potato Mochi:
  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

Although it is time consuming, the texture of the potato is best when strained through a sieve. Mochi, a popular Chinese new year dessert ticks all the boxes. The Japanese, Korean , Cambodians, Thai, Chinese and other Orientals always feature this sweet in their traditional ceremonies and celebrations. They may vary in cooking technique and ingredients but basically it is a sweet filling encased in a glutinous rice powder pastry. See recipes for Bry's Daifuku (Japanese recipe: Azuki Filled Sweet Mochi) Vegan too.

So that’s going to wrap this up with this special food bi-colour sweet potato mochi recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!