Easy Baked Mochi Balls with Sweet Potato
Cooking in Chinglish recipe - Taiwanese
- Prep time
- 30 min
- Cook time
- 36 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 225 g peeled sweet potato (I use Hannah sweet potato) (8oz )
- 225 g purple sweet potato (8oz )
- 4 tbsps sugar (divided)
- 2 tbsps butter (divided (or coconut oil for a vegan version))
- 140 g tapioca flour, divided (1 cup + 2 tbsps)
- water
Instructions
- 1
Cut sweet potato into chunks, place in separate bowls and steam until they soften, about 20 minutes.
- 2
While they're still hot, transfer the both kinds of sweet potato into separate mixing bowls, then add in sugar and butter in each bowl. Use a potato masher or fork to mash until you reach the consistency of mashed potato.
- 3
Add tapioca flour in each bowl, mix and knead to form a ball. If the dough is too wet, add more tapioca flour; if it's too dry then add some water.
- 4
Preheat oven to 350°F (180°C)
- 5
Form the dough into 1 inch little balls and place them on a baking pan lined with parchment paper or silicone mat. Moistening your hands a little bit will make rolling the ball easier.
- 6
Bake for 16-18 minutes or until the bottom part is golden brown. Let cool for 5 minutes before enjoy it.