Reference to Producing Yummy Bi-colour Sweet Potato Mochi

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Bi-colour Sweet Potato Mochi

We hope you got insight from reading it, now let's go back to bi-colour sweet potato mochi recipe. You can have bi-colour sweet potato mochi using 12 ingredients and 6 steps. Here is how you achieve it.

To prepare an unforgettable Bi-colour Sweet Potato Mochi, below are the components required:

Provide of For the filling: (each colour).
You need 1 cup of cooked and mashed (purple/honey/japannese) sweet potatoes.
Prepare 2 tbsp of sugar.
Use 1 tbsp of / 14 gr butter.
Get of For the mochi skin:.
You need of Double the recipe for the skin if you make 2 colour filling.
Use 3/4 cup of glutinous rice flour (¾ cup = 100 g).
You need 3/4 cup of water (¾ cup = 180 ml).
Provide 1/4 cup of sugar (¼ cup = 50 g).
Prepare 1/2 cup of potato starch/corn starch (½ cup = 100 g).
Prepare of For dusting:.
Use of corn starch/flour starch.

After readying the ingridients, now you are good to prepare your appetizing Bi-colour Sweet Potato Mochi by following the guidances below:

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.

You get pork belly, Chinese mushroom, dried shrimps, dried cuttlefish, yam, beancurd, preserved radish — all encased in a marbled sweet potato mochi skin. 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. Peel the purple potatoes and place in cold water in a saucepan. Warabi Mochi: My favorite kind of Japanese mochi, dusted with delicious kinako (roasted soy powder)!

Recipe : Bi-colour Sweet Potato Mochi

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Simple tips to make Bi-colour Sweet Potato Mochi

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