Sweet Potato Mochi Recipe

Sweet potato mochi has a special place in my heart. This delightful treat combines the chewy texture of traditional mochi with the natural sweetness of vibrant sweet potatoes, creating a snack that’s both satisfying and delicious.

Originating from Japan, mochi is a beloved staple that’s enjoyed in various forms, but adding sweet potatoes takes it to a whole new level.

I love how versatile sweet potato mochi can be. Whether you enjoy it plain, dusted with a bit of powdered sugar, or filled with your favorite sweet filling, it’s sure to please.

Plus, making it at home is easier than you might think! Let’s dive into this recipe and discover how to create these delightful bites together.

Ingredients

To make sweet potato mochi, I gather the following ingredients:

• 1 medium sweet potato (about 8 ounces) – This serves as the base for the mochi, providing natural sweetness and flavor.
• 1 cup glutinous rice flour – This is crucial for achieving that classic chewy texture.
• 1/4 cup sugar – I like to use granulated sugar to enhance the sweetness of the mochi.
• 1/2 teaspoon salt – This balances the sweetness.
• 1/2 cup water – This will help to combine the dry ingredients and hydrate the dough.
• Cornstarch or potato starch (for dusting) – I use this to prevent sticking when handling the mochi and during steaming.

By preparing these ingredients ahead of time, I set myself up for a smooth cooking process.

Instructions

Making sweet potato mochi is an exciting process that brings joy from preparation to tasting. Follow these steps to create your own delicious sweet potato mochi.

1. Prepare the Sweet Potato: Start by washing a medium sweet potato under running water. Peel it and cut it into chunks. Place the chunks in a steamer basket, and steam them for about 15 minutes or until they’re fork-tender.
2. Mash the Sweet Potato: Once steamed, remove the sweet potato from the steamer and let it cool slightly. Use a fork or a potato masher to mash it until smooth. Measure out 1 cup of the mashed sweet potato.
3. Mix the Ingredients: In a mixing bowl, combine the 1 cup of mashed sweet potato with 1 cup of glutinous rice flour, ¼ cup of sugar, and a pinch of salt. Gradually add in ½ cup of water. Stir the mixture until it forms a smooth and slightly thick batter.
4. Prepare the Steamer: Line a steaming tray with parchment paper. This will prevent the mochi from sticking. I like to lightly dust the paper with cornstarch or potato starch to further ensure easy removal.
5. Steam the Batter: Pour the sweet potato batter into the lined steaming tray, spreading it evenly. Cover the tray with a lid and steam for about 25 to 30 minutes. Check to see if it’s cooked through by inserting a toothpick; it should come out clean.
6. Cool and Shape the Mochi: Once cooked, remove the tray from the steamer and let it cool for about 10 minutes. Dust a clean surface with cornstarch or potato starch. Carefully transfer the mochi onto the surface and cut it into bite-sized pieces.
7. Dust and Serve: Dust the pieces with more cornstarch to prevent sticking. You can enjoy the sweet potato mochi plain or fill them with your favorite filling such as red bean paste.

Cook

Now that I have my ingredients ready it’s time to cook and create delicious sweet potato mochi. Follow these steps for a delightful treat.

Steam the Sweet Potatoes

I begin by washing the medium sweet potato thoroughly to remove any dirt. Next, I peel the sweet potato and cut it into manageable chunks for steaming.

I place the chunks in a steamer basket and steam them for about 20 to 25 minutes until they are tender and easily pierced with a fork.

As they steam, I can already smell their sweet aroma filling the kitchen.

Combine Ingredients

Once the sweet potatoes are steamed and cool enough to handle, I mash them in a large mixing bowl until smooth.

I then add 1 cup of glutinous rice flour and 2 tablespoons of sugar to the bowl, along with a pinch of salt.

Gradually, I pour in about ¼ cup of water, mixing until I achieve a smooth and slightly sticky batter.

It’s important that the batter has a workable consistency. If it feels too dry, I add a little more water, one tablespoon at a time.

Once combined, the sweet potato’s natural sweetness and vibrant color shine through, making the batter irresistibly inviting.

Assemble

Now that I have my mochi batter ready it’s time to shape and fill the delicious treats. I’m excited to transform this sweet potato mixture into delightful little bites.

Shape the Mochi

To begin shaping my mochi I dust my hands generously with cornstarch to prevent sticking. I take a small amount of the batter—about 1 to 2 tablespoons—and roll it into a ball.

I then flatten the ball gently into a disc with my fingers. The dough should feel soft and slightly tacky but still hold its shape. I repeat this process until all the batter is formed into discs.

I enjoy varying the sizes based on how I plan to serve them, making some small for snack-sized portions and others a bit larger.

Fill the Mochi (Optional)

If I choose to add a filling I make a small indent in the center of each disc before adding a teaspoon of my favorite filling such as red bean paste or sweetened coconut.

After placing the filling in the center I carefully fold the edges of the disc over the filling and pinch them closed to seal it. This creates a delightful surprise inside each mochi.

I make sure to gently reshape the mochi back into a ball after sealing. Once I finish filling them I set the finished mochi on a dusted plate to prevent sticking while I continue shaping the rest.

Make-Ahead Instructions

Making sweet potato mochi ahead of time is a fantastic way to ensure you have this delightful treat ready to enjoy whenever you want. Here are my favorite make-ahead tips:

1. Prepare the Sweet Potato Mixture: After mashing the steamed sweet potato and mixing it with glutinous rice flour, sugar, and salt, you can store the batter in an airtight container in the refrigerator for up to two days. Just be sure to cover it well to prevent it from drying out.
2. Shape and Store: Once I’ve formed the mochi into discs or balls, I place them on a parchment-lined baking tray. I allow them to cool completely before transferring them to an airtight container. If you’re stacking them, ensure to add a layer of cornstarch in between to prevent sticking. You can refrigerate them for about three days.
3. Freezing for Longer Storage: If I want to keep my sweet potato mochi for an extended period, I freeze them. I shape and dust them with cornstarch, then place them in a single layer on a baking sheet. After they freeze solid, I transfer them to a freezer-safe bag or container. They can last for up to three months in the freezer.
4. Reheating: When I’m ready to enjoy my frozen mochi, I simply take out the desired amount and let them thaw in the refrigerator for a few hours. If I want to serve them warm, I can lightly steam or microwave them for about 10 to 15 seconds, making them soft and chewy again.

Conclusion

I hope you’re as excited to try making sweet potato mochi as I am. It’s such a fun and rewarding process that fills your kitchen with delightful aromas. Plus the sweet and chewy texture is simply irresistible.

Whether you enjoy it plain or with your favorite fillings it’s a treat that never disappoints. Don’t forget you can make it ahead of time and store it for later enjoyment.

So gather your ingredients and get ready to create a delicious batch of sweet potato mochi. I can’t wait to hear how yours turns out!

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