Hello everybody, it is John, 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. For mine, I will make it a bit tasty. This will be really delicious.
Bi-colour Sweet Potato Mochi is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Bi-colour Sweet Potato Mochi is something which I’ve loved my entire life.
These Purple Sweet Potato Mochi are vegan, gluten-free and refined sugar free, really healthy and incredibly delicious! As the purple potatoes are naturally sweet, there's no need to add any sugar, meaning these little mochi are free from added sugar, as well as being naturally vegan and gluten-free! You get pork belly, Chinese mushroom, dried shrimps, dried cuttlefish, yam, beancurd, preserved radish — all encased in a marbled sweet potato mochi skin. Type of sweet potatoes to use.
To begin with this particular recipe, we must prepare a few components. You can have bi-colour sweet potato mochi using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Bi-colour Sweet Potato Mochi:
- Make ready For the filling: (each colour)
- Prepare 1 cup cooked and mashed (purple/honey/japannese) sweet potatoes
- Make ready 2 tbsp sugar
- Get 1 tbsp / 14 gr butter
- Make ready For the mochi skin:
- Take Double the recipe for the skin if you make 2 colour filling
- Make ready 3/4 cup glutinous rice flour (¾ cup = 100 g)
- Prepare 3/4 cup water (¾ cup = 180 ml)
- Get 1/4 cup sugar (¼ cup = 50 g)
- Take 1/2 cup potato starch/corn starch (½ cup = 100 g)
- Prepare For dusting:
- Get corn starch/flour starch
This delicious recipe is for sweet - and bright - Japanese rice and purple potato cakes. You can substitute other leaves for the shell ginger, but it will affect the mochi's distinctive floral and herbal aroma. Add coconut milk and water; mix well. Fold in sweet potatoes; pour into prepared pan.
Instructions 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
Add coconut milk and water; mix well. Fold in sweet potatoes; pour into prepared pan. By Getanimated. the colors are very nicely used. Meanwhile, make the mochi dough: Line a sheet pan with a piece of parchment paper and spread a generous heap of potato starch in a large circle; set aside. Warabi Mochi: My favorite kind of Japanese mochi, dusted with delicious kinako (roasted soy powder)!
So that’s going to wrap it up for this special food bi-colour sweet potato mochi recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
