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Before you jump to Bi-colour Sweet Potato Mochi recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is today a great deal more popular than in the past and rightfully so. Poor diet is a contributing factor in diseases such as heart disease and high blood pressure which can place a drain on the economy. There are more and more efforts to try to get us to lead a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most people typically think that healthy diets require a great deal of work and will significantly alter how they live and eat. It is possible, though, to make a few minor changes that can start to make a positive impact to our everyday eating habits.
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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 cook it.
The ingredients needed to prepare Bi-colour Sweet Potato Mochi:
- Get For the filling: (each colour)
- Provide 1 cup cooked and mashed (purple/honey/japannese) sweet potatoes
- Provide 2 tbsp sugar
- Get 1 tbsp / 14 gr butter
- Prepare For the mochi skin:
- Take Double the recipe for the skin if you make 2 colour filling
- Take 3/4 cup glutinous rice flour (¾ cup = 100 g)
- You need 3/4 cup water (¾ cup = 180 ml)
- Provide 1/4 cup sugar (¼ cup = 50 g)
- Use 1/2 cup potato starch/corn starch (½ cup = 100 g)
- You need For dusting:
- You need corn starch/flour starch
Steps to make Bi-colour Sweet Potato Mochi:
- 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
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)! Very popular in hot weather in Japan. Color yellow Texture slay (Korean glue blend) Scent sweet potato+cream Size medium Note View this post on. The texture is so much like mochi and is very fun to play with.
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