Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, bi-colour sweet potato mochi. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Bi-colour Sweet Potato Mochi is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Bi-colour Sweet Potato Mochi is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook bi-colour sweet potato mochi using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Bi-colour Sweet Potato Mochi:
- Prepare For the filling: (each colour)
- Get 1 cup cooked and mashed (purple/honey/japannese) sweet potatoes
- Prepare 2 tbsp sugar
- Make ready 1 tbsp / 14 gr butter
- Prepare For the mochi skin:
- Prepare Double the recipe for the skin if you make 2 colour filling
- Make ready 3/4 cup glutinous rice flour (¾ cup = 100 g)
- Get 3/4 cup water (¾ cup = 180 ml)
- Make ready 1/4 cup sugar (¼ cup = 50 g)
- Get 1/2 cup potato starch/corn starch (½ cup = 100 g)
- Take For dusting:
- Prepare corn starch/flour starch
Steps to make Bi-colour Sweet Potato Mochi:
- 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
- Make the mochi skin: Combine all ingredients together. pls do not omit the sugar as it will keep the mochi skin softer.
- 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.
- 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.
- 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
- Ready to serve
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