Purple Sweet Potato Mochi
Purple Sweet Potato Mochi with Chia Seeds and Roasted Soybean Powder Coating
This recipe features a delightful mochi made by steaming glutinous rice with purple sweet potato, then coating it with a mixture of roasted soybean powder and nutritious chia seeds. It’s a perfect, wholesome treat packed with flavor and texture.
Mochi Base Ingredients- Glutinous rice
- Purple sweet potato
- Salt
- Sugar
- Cooking oil
Cooking Instructions
Step 1
Begin by preparing all the necessary ingredients for your mochi. Wash the purple sweet potato thoroughly and peel it.
Step 2
Rinse the glutinous rice multiple times until the water runs clear. This step ensures the mochi will have a wonderfully chewy and tender texture.
Step 3
Peel the purple sweet potato and cut it into bite-sized pieces. This ingredient will contribute its beautiful color and natural sweetness to the mochi.
Step 4
Combine the rinsed glutinous rice and the prepared purple sweet potato in a rice cooker. Add water as you normally would for cooking rice and steam them together. This process allows the sweet potato’s subtle sweetness and vibrant color to infuse the rice.
Step 5
Once the rice and sweet potato mixture is cooked, transfer it to a bowl. Add a pinch of salt to season. Salt is crucial for enhancing the sweetness of the mochi.
Step 6
Using a rice paddle or a mortar and pestle, mash the cooked mixture until it becomes smooth. Knead it well to ensure the glutinous rice and sweet potato are thoroughly combined, creating a cohesive mochi dough.
Step 7
Lightly grease your working surface or a mochi mold with cooking oil. This prevents the dough from sticking, making the shaping process much easier.
Step 8
Transfer the mashed purple sweet potato and glutinous rice mixture onto the greased surface or into the mold.
Step 9
Begin kneading the dough. Use your hands or a spatula to shape and knead the mixture until it’s smooth and elastic. Kneading well is key to achieving a chewy mochi texture.
Step 10
At this stage, you can adjust the sweetness by adding a little more sugar to the dough, according to your preference. If you enjoy a sweeter mochi, this is the time to add it.
Step 11
Similarly, if you prefer a slightly saltier taste, you can add a small amount of salt. It’s important to balance the flavors.
Step 12
The mochi dough is ready when it’s smooth, elastic, and no longer overly sticky to the touch. It should feel pliable and well-combined.
Step 13
Divide the mochi dough into individual portions. Use a sushi mold or any desired mold to shape the mochi into rounds or squares. Aim for a smooth, uniform shape.
Step 14
In a dry pan over low heat, lightly toast the chia seeds until they become fragrant. Be careful not to burn them. This enhances their nutty flavor and adds a delightful ‘pop’ texture.
Step 15
Gently roll the shaped mochi pieces in the mixture of roasted soybean powder and toasted chia seeds until they are evenly coated. Ensure all sides of the mochi are covered with the delicious coating.
Step 16
Congratulations! Your nutritious and delicious Purple Sweet Potato Mochi is now complete. Enjoy this delightful treat with its perfect combination of chewy mochi and savory-sweet coating.
