Recipe of Speedy Bi-colour Sweet Potato Mochi

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, bi-colour sweet potato mochi. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Bi-colour Sweet Potato Mochi is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Bi-colour Sweet Potato Mochi is something which I have loved my whole life.

I love sweet potatoes and even this emoji is so cute lol 🍠 here are some ways to eat them, although grilling them or baking them is a simple delish way as. The pretty purple color is not only for show. The beautiful purple color is due to the powerful antioxidant These mochi cakes and their fillings are really easy to make. Sweet Potato Recipes Ube Mochi Recipe Japanese Purple Sweet Potato Recipe.

To begin with this particular recipe, we have to first prepare a few components. You can cook bi-colour sweet potato mochi using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Bi-colour Sweet Potato Mochi:

1. Take For the filling: (each colour)
2. Make ready 1 cup cooked and mashed (purple/honey/japannese) sweet potatoes
3. Get 2 tbsp sugar
4. Prepare 1 tbsp / 14 gr butter
5. Get For the mochi skin:
6. Prepare Double the recipe for the skin if you make 2 colour filling
7. Take 3/4 cup glutinous rice flour (¾ cup = 100 g)
8. Make ready 3/4 cup water (¾ cup = 180 ml)
9. Make ready 1/4 cup sugar (¼ cup = 50 g)
10. Take 1/2 cup potato starch/corn starch (½ cup = 100 g)
11. Prepare For dusting:
12. Make ready corn starch/flour starch

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! · These colorful baked mochi balls made with sweet potato are healthy, cute, easy to make and very addicting. Asian Coconut Mochi Roll Recipe • Color Your Recipes. If you like soft and slightly chewy mochi you must try this recipe.

Instructions to make Bi-colour Sweet Potato Mochi:

1. 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
2. Make the mochi skin: Combine all ingredients together. pls do not omit the sugar as it will keep the mochi skin softer.
3. 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.
4. 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.
5. 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
6. Ready to serve

Asian Coconut Mochi Roll Recipe • Color Your Recipes. If you like soft and slightly chewy mochi you must try this recipe. It is so much fun and colorful. great for dessert or just as a snack. Mochi is usually made from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth, then formed into cakes or blocks. We used Mochiko which is basically powdered sweet rice.

So that is going to wrap it up with this special food bi-colour sweet potato mochi recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!