Roasted Japanese Sweet Potato Butter Mochi
Capture the caramelized flavor of roasted Japanese sweet potatoes in baked Hawaii style butter mochi. It's also gluten free!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz mochiko (see notes)
- 1 tsp baking powder (5g)
- 1/2 tsp kosher salt (3g)
- 12 oz roasted Japanese sweet potato
- 6 oz evaporated milk (half a standard size can in the US)
- 1 14oz can coconut milk
- 6 oz brown sugar (roughly 3/4 cup packed)
- 2 eggs
- 2 oz unsalted butter, melted (4 tbsp)
- 1 tsp vanilla extract
- 1 tbsp black sesame seeds (optional)
Instructions
- 1
Preheat oven to 350 degrees F. Grease and line a metal 9x9" baking tin.
- 2
In a mixing bowl, whisk mochiko, baking powder, and salt.
- 3
Peel roasted sweet potato and place flesh in a blender with evaporated milk. Blend until smooth; it'll have a creamy, soft-serve like consistency.
- 4
Place blended sweet potato in the mixing bowl along with coconut milk, brown sugar, eggs, melted butter, and vanilla extract. Mix well.
- 5
Pour batter into your prepared baking tin. Sprinkle black sesame seeds on top if you wish.
- 6
Bake for 45 minutes or until a toothpick poked through the center comes out clean. Allow to cool before slicing. Leftovers can be kept in an airtight container at room temperature.