Description
Purple sweet potato mochi is a chewy Japanese-inspired dessert made with glutinous rice flour and naturally sweet purple sweet potatoes. It’s soft, colorful, and gluten-free, perfect as a snack or treat.
Ingredients
- 1 cup purple sweet potatoes, cooked and mashed
- 1 cup glutinous rice flour
- 1/4 cup sugar
- 1/2 cup water (or coconut milk/whole milk for richer flavor)
- Cornstarch, for dusting
Instructions
Steam or boil the purple sweet potatoes until tender, then mash until smooth.
- In a mixing bowl, combine glutinous rice flour, sugar, and water (or milk). Mix until a smooth batter forms.
- Transfer the batter into a heatproof dish and steam for 20–25 minutes, stirring halfway through to ensure even cooking.
- Once the dough becomes glossy and elastic, allow it to cool slightly.
- Dust a clean surface with cornstarch. Transfer the mochi dough onto the surface and knead lightly.
- Divide the dough into small portions. Flatten each piece and fill with a spoonful of mashed purple sweet potato.
- Pinch the edges to seal and shape into smooth balls.
- Roll lightly in cornstarch to prevent sticking.
- Serve fresh at room temperature or slightly chilled.
Notes
- Mochi is best eaten the same day for optimal texture.
- Store leftovers in an airtight container at room temperature up to 1 day or in the fridge for up to 3 days.
- To restore softness, steam briefly or microwave before serving.
- Do not freeze, as freezing alters the chewy texture.
- For variations, try filling with red bean paste or rolling in sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 90
- Sugar: 6g
- Sodium: 5mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
