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

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, bi-colour sweet potato mochi. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

The color of mochi should change from white to almost translucent. 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.

Bi-colour Sweet Potato Mochi is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Bi-colour Sweet Potato Mochi is something which I’ve loved my entire life. They are fine and they look wonderful.

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

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

Add in the mochiko and mix well until a "play dough" like product is formed. Brush the surface of each leaf with a little salad oil and place ¼ of the mixture in the center of each leaf. Scrub okinawan sweet potatoes and either steam or boil potatoes until a knife easily goes into the potatoes. Allow to cool, peel and mash the potatoes with a fork.

Instructions 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

Scrub okinawan sweet potatoes and either steam or boil potatoes until a knife easily goes into the potatoes. Allow to cool, peel and mash the potatoes with a fork. It doesn't have to be perfectly smooth. A few small lumps are OK. Place Roasted Sweet Potato pieces in a bowl and mash coarsely.

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