Recipe: Yummy Bi-colour Sweet Potato Mochi

Bi-colour Sweet Potato Mochi. These Purple Sweet Potato Mochi are vegan, gluten-free and refined sugar free, really healthy and incredibly delicious! As the purple potatoes are naturally sweet, there's no need to add any sugar, meaning these little mochi are free from added sugar, as well as being naturally vegan and gluten-free! You get pork belly, Chinese mushroom, dried shrimps, dried cuttlefish, yam, beancurd, preserved radish — all encased in a marbled sweet potato mochi skin.

You can certainly use canned sweet potatoes too for convenience. How to make no-yeast purple sweet potato mochi bread. · These baked stuffed sweet potatoes with picadillo and a delicious cilantro lime sauce are the perfect healthy weeknight dinner. This tasty recipe includes mochiko flour, coconut milk, milk, potato puree, sugar and depth of flavor. You can have Bi-colour Sweet Potato Mochi using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Bi-colour Sweet Potato Mochi

1. You need of For the filling: (each colour).
2. It's 1 cup of cooked and mashed (purple/honey/japannese) sweet potatoes.
3. Prepare 2 tbsp of sugar.
4. You need 1 tbsp of / 14 gr butter.
5. You need of For the mochi skin:.
6. It's of Double the recipe for the skin if you make 2 colour filling.
7. Prepare 3/4 cup of glutinous rice flour (¾ cup = 100 g).
8. You need 3/4 cup of water (¾ cup = 180 ml).
9. It's 1/4 cup of sugar (¼ cup = 50 g).
10. You need 1/2 cup of potato starch/corn starch (½ cup = 100 g).
11. Prepare of For dusting:.
12. Prepare of corn starch/flour starch.

This delicious recipe is for sweet - and bright - Japanese rice and purple potato cakes. You can substitute other leaves for the shell ginger, but it will affect the mochi's distinctive floral and herbal aroma. Add coconut milk and water; mix well. Fold in sweet potatoes; pour into prepared pan.

Bi-colour Sweet Potato Mochi step by step

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.

By Getanimated. the colors are very nicely used. Meanwhile, make the mochi dough: Line a sheet pan with a piece of parchment paper and spread a generous heap of potato starch in a large circle; set aside. Warabi Mochi: My favorite kind of Japanese mochi, dusted with delicious kinako (roasted soy powder)! Very popular in hot weather in Japan. Feeding Your Baby Sweet Potatoes - Tasty Sweet Potato Baby Food Recipes.

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