Sweet Potato Mochi. These Purple Sweet Potato Mochi were inspired by a delicious dessert I had on holiday in Thailand a couple of years ago: taro balls in coconut milk, which I've been dreaming about ever since. Happy Chinese New Year / Lunar New Year!! It's one of my favorite times of the year, because everywhere I turn, I see my favorite things - noodles, dumplings.

Pass the potato through a sieve while hot, then add the milk. Add the katakuriko and mix well. Once evenly combined, shape them into small oval patties. You can cook Sweet Potato Mochi using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sweet Potato Mochi

Prepare 1 cup of Roasted Sweet Potato (OR Pumpkin) *mashed.
You need 1 pinch of Salt.
It's 1/4 cup of Glutinous Rice Flour.
You need 1 tablespoon of Oil for cooking *optional.

Drain sweet potatoes and put them in a medium bowl. Mash them with butter and Katakuri Powder while they are still hot. Fold in sweet potatoes; pour into prepared pan. Sweet potato country is down south.

Sweet Potato Mochi instructions

Place Roasted Sweet Potato pieces in a bowl and mash coarsely. Add 1 pinch Salt and Glutinous Rice Flour, mix and knead to form firm dough. You might need extra Flour. Make 8 to 10 round cakes..
Heat Oil (*optional) in a frying pan, non-stick pan preferred, over medium low heat, and cook round cakes until golden on both sides and cooked though..
*Note: If you like sweet Mochi, you can add 1 tablespoon Sugar to the dough. Butter can be used for cooking if you like it..
Enjoy as they are or with Soy Sauce..

The appearance and taste of this 'mochi' is decidedly Mochi: The mochi was not especially soft, pleasantly al dente. The consistency is not uniform, chunks of. sweet potato mochi. Join the Sweet Potato Soul VIP list! And download one of my delicious, healthy, and nourishing Most recently I've become obsessed with Japanese mochi. When I was in Japan earlier this year I ate.