Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to prepare a distinctive dish, Bi-colour Sweet Potato Mochi. It is one of my favorites food. For mine, I will make it a little bit unique. This is gonna smell and look deliciou

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.

I love mochi, I love sweet potatoes, and I love purple. So. this is the combination of all that i love. I love this mochi :D :D.

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

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

Place a small pot of water on the stove over medium high heat and heat to a rolling boil. Peel and cube up sweet potato and add to boiling Its a sweet potato with a light colored skin that when cooked, is a dark purple on the inside with a mildly sweet flavor. See recipes for Brys Daifuku (Japanese recipe: Azuki Filled Sweet Mochi) Vegan too.

Step 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 minute 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

While theyre still hot, transfer the both kinds of sweet potato into separate mixing bowls, then add in sugar and butter in each bowl. Use a potato masher or fork to mash until you reach the consistency of mashed potato. Purple sweet potato and or Ube (ooh-bay) add an extra layer of texture and flavor to these already amazing waffle The two key ingredients for these ube mochi waffles - mochiko flour and roasted, mashed ube yam or purple sweet potato. Koda Farms mochiko flour is my fave to use.

So that’s going to wrap it up with this special food Bi-colour Sweet Potato Mochi. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!