Sweet Potato Mochi Recipes

SWEET POTATO MOCHI

Steps:

• Peel and chop the potatoes. If time allows, soak the potatoes in water for 10 minutes to remove excess starch.
• Mash the potatoes until crumbly. Add in the potato starch, non dairy milk (starting with lesser amount) and sugar. Mix and mash until a mostly smooth paste forms. The consistency should be moist but not too wet nor dry. It should hold together and not crumble when rolling- you should be able to easily hold some in your hands without it sticking to your hands. Adjust the amount of milk as needed as some potatoes tend to be more moist or dry.
• Divide the paste into 6 portions. Roll into a ball and flatten with the palm of your hands, about 1 cm in thickness. Heat a pan over medium heat with a little oil or vegan butter. Place the sweet potato rounds onto the pan and fry until golden brown on both sides (about 3-4 minutes per side). Remove the potatoes and place it onto a plate. Add sauce ingredients to the pan over medium heat and stir together. Once thickened, add the potato mochi back into the pan and coat it in the sauce. Remove from heat, serve and enjoy!

SWEET POTATO CHEESE MOCHI

Steps:

• Mash the sweet potato until mostly smooth. Add lesser amount of potato starch and non-dairy milk. Depending on how dry the sweet potato is, you may need more potato starch or non-dairy milk. The consistency should be not too sticky nor dry where you can roll them into balls.
• Divide the mixture into 5-6 equal portions. Flatten in your hands and then place some cheese in the middle, and then wrap it closed.
• Heat a pan over medium high heat. Add vegan butter and then place the potato mochis on the pan. Cook until golden brown and then flip (about 3 minutes). Cook until golden brown again (about 2 minutes).
• Drizzle with a little maple syrup. Serve and enjoy!

SWEET POTATO MOCHI

Steps:

• Preheat electric oven to 350°F
• Grease a 13 x 9 x 2-inch baking pan.
• In a large bowl, sift mochiko, baking soda, and salt; add brown sugar and mix well.
• Add coconut milk and water; mix well.
• Fold in sweet potatoes; pour into prepared pan.
• Sprinkle with sesame seed.
• Bake for 1 hour.
• Cool, cut into 2 x 1-inch pieces.
• Coat each piece with Kinako (yellow soy bean powder).

SWEET POTATO MOCHI

Steps:

• First boil the sweet potatoes. I cook the whole sweet potatoes in a rice porridge pot, which saves the process of steaming the sweet potatoes separately.
• Remove the soft boiled sweet potatoes and press them into puree.
• While hot, add glutinous rice flour and form a soft dough. Note: This is my sweet potato boiled in a rice porridge pot, so the moisture content is relatively large, so there is no need to add water.
• Divide the mixed dough into several small portions, take one portion and knead it into a ball, and pack the white sesame filling into the nest.
• Rub round.
• Glue the white sesame seeds.
• Pour half of the oil in the pot, warm the oil, add the sesame ball, keep it on a medium-to-low heat, and keep turning in the middle. When the sesame ball slowly floats, press it to form a hollow. Fry into golden brown and get out of the pan.