How to Make Sweet Potato Mochi
Indulge in the delectable world of sweet potato mochi, where each bite offers a delightful blend of softness, stickiness, and sweetness. This beloved treat is cherished by both adults and children alike for its irresistible texture and satisfying taste.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 500 g sweet potatoes (peeled and sliced)
- 10 g white sugar (for sweet potatoes)
- 200 g glutinous rice flour
- 10 g white sugar (for dough)
- 170 g boiling water
- 2 tbsp cooking oil (for frying)
Instructions
- 1
Begin by peeling and slicing 500g of sweet potatoes. Place the slices in a steamer and steam for approximately 10-15 minutes, or until they are fully cooked and soft.
- 2
Once the sweet potatoes are cooked, transfer them to a bowl and add 10g of sugar. Mash the sweet potatoes until they form a smooth and fine paste. Set aside.
- 3
Take portions of the sweet potato paste and roll them into small balls, approximately 50g each. Set these sweet potato balls aside for later use.
- 4
In a separate mixing bowl, combine 200g of glutinous rice flour with 10g of sugar. Gradually add 170g of boiling water to the flour mixture while stirring continuously. Continue stirring and kneading until a smooth and non-sticky dough forms.
- 5
Take a portion of the mochi dough, about 40g, and roll it into a ball. Flatten the ball into a disc using your palms or a rolling pin.
- 6
Place one sweet potato ball on top of each mochi wrapper. Carefully wrap the sweet potato ball with the mochi wrapper, ensuring it is completely covered.
- 7
Roll the wrapped mochi into a round shape and gently flatten it into a small cake.
- 8
Heat some cooking oil in a pan over medium heat. Once the oil is hot, carefully place the mochi cakes in the pan. Brush the top of each mochi cake with a bit of cooking oil for added crispiness. Fry the mochi until both sides are golden brown and crispy.
- 9
Once fried to perfection, remove the mochi cakes from the pan and place them on a plate lined with paper towels to absorb excess oil.