Your Support and encouragement make us forget every bite of exhaustion, Thank you for being here with us!!
Ingredients:
120 g glutinous rice flour
20 g corn starch
1 tablespoon sugar
180 g milk
15 g cooking oil
1 purple sweet potato, or ube or yam
Extra sugar, optional, for the filling
Extra glutinous rice flour, for dusting
Instructions:
Prepare the mochi dough
In a mixing bowl, add the glutinous rice flour, corn starch, sugar, milk, and cooking oil.
Stir well until the mixture becomes smooth and free of lumps.
The batter should look silky and pourable.
Steam the dough
Cover the bowl with plastic wrap.
Poke a few small holes in the plastic wrap to let steam escape.
Place the bowl in a steamer and steam for about 30 minutes, or until the dough is fully cooked and thickened.
Toast the dusting flour
While the dough steams, add a little extra glutinous rice flour to a dry pan.
Toast it over low heat without oil, stirring often, until it turns slightly light yellow and smells lightly toasted.
Set it aside to cool.
This toasted flour will help prevent the mochi from sticking while shaping.
Make the purple sweet potato filling
Steam the purple sweet potato until very soft.
Peel it if needed, then mash it while warm until smooth.
Add sugar to taste if you want a sweeter filling.
Mix until the filling becomes soft, creamy, and easy to shape.
Cool the mochi dough slightly
Once the mochi dough is steamed, let it cool just enough to handle.
The dough will be sticky, so dust your hands and work surface with the toasted glutinous rice flour.
Knead and shape
Take a portion of the mochi dough and knead it gently until smooth and stretchy.
Roll it into a long strip, then flatten it into a thin sheet.
Try not to make it too thin, so it can hold the filling without tearing.
Fill the mochi
Place a portion of purple sweet potato paste onto the flattened dough.
Wrap the dough around the filling and pinch the edges to seal.
Gently roll or press it into the shape you like.
Repeat with the remaining dough and filling.
Serve
Serve the mochi fresh for the softest and chewiest texture.
It is lovely with tea, coffee, milk, or as a sweet snack after a meal.
Helpful Notes
Use glutinous rice flour, not regular rice flour, for the chewy mochi texture.
Toast the dusting flour first so it is safe to use and tastes better.
Let the dough cool slightly before handling, but do not let it become completely cold or it may be harder to shape.
Dust your hands lightly to prevent sticking.
Mash the sweet potato very well for a smooth filling.
If the filling feels too dry, add a tiny splash of milk.
If it feels too wet, chill it for a few minutes before wrapping.
Mochi is best enjoyed fresh, but leftovers can be stored in an airtight container for a short time.
