Sweet Potato Mochi

Chewy and delicious mochi with the naturally sweet and comforting flavor of sweet potato. Perfect for a delightful dessert or snack.

Prep Time

15 minutes

Total Time

45 minutes

Calories

831 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.29/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

200gSweet Potato(Cooked and mashed)

£0.35

100gGlutinous Rice Flour (Mochiko)(Also known as sweet rice flour)

£0.60

50gGranulated Sugar(Adjust to taste)

£0.05

50mlMilk or Water(Adjust amount to achieve right consistency)

£0.05

For dustingPotato Starch or Cornstarch(To prevent sticking)

£0.10

Total Cost

£1.15

£0.29 per serving

Instructions

1.
Prepare the sweet potato: Bake, steam, or boil the sweet potato until tender. Peel and mash until smooth. Let cool slightly.
2.
Combine ingredients: In a mixing bowl, combine the mashed sweet potato, glutinous rice flour, and sugar. Mix well with a rubber spatula.
3.
Add liquid: Gradually add milk or water, mixing until a smooth, slightly sticky dough forms. Add more liquid as needed to achieve a soft, pliable consistency.
4.
Steam the mochi: Line a steamer basket with parchment paper. Form the mochi dough into small balls (about 1 inch in diameter). Place the mochi balls in the steamer basket, leaving some space between each one.
5.
Steam for 15-20 minutes: Steam the mochi over medium heat for 15-20 minutes, or until they become translucent and soft.
6.
Dust and cool: While the mochi is steaming, prepare a baking sheet lined with parchment paper and dust it generously with potato starch or cornstarch. Once the mochi is cooked, carefully remove them from the steamer and place them on the prepared baking sheet.
7.
Dust the mochi with more starch: Dust the top of the mochi with more potato starch or cornstarch to prevent sticking.
8.
Cool slightly: Allow the mochi to cool slightly before serving. This will make them easier to handle.

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My Notes

Nutrition Information

Nutrition per serving (100g)

831 kcal / 3477 kJ

Carbs

194.8g

75% of RDA

Fat

1.8g

3% of RDA

Protein

8.9g

18% of RDA

Detailed Breakdown

Fibre

7.4 g

25% of RDA

Sugar

73.8 g

82% of RDA

Sodium

84 mg

4% of RDA

Saturated Fat

0.5 g

3% of RDA

Chef's Tips

Use a fork or lightly oiled hands to shape the mochi balls to prevent sticking.

If the mochi dough is too dry, add a little more milk or water. If it's too wet, add a little more glutinous rice flour.

For a richer flavor, add a pinch of salt to the dough.

Store leftover mochi in an airtight container at room temperature for up to 2 days. To prevent sticking, dust with more starch before storing.

Reheat mochi in the microwave for a few seconds or by steaming them again.

Cooking Equipment

Steamer

Mixing Bowl

Rubber Spatula

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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