Purple Sweet Potato Mochi Recipe

This purple sweet potato mochi is one of my favorite mochi varieties. Each bite is like a delightful journey for your taste buds, leaving you completely captivated. I’m excited to share the recipe so you can enjoy this unique treat at home too.

Purple Sweet Potato Paste Mochi Roll

Purple Sweet Potato Paste Mochi Roll is a delectable dessert that combines the chewy texture of mochi with the creamy richness of purple sweet potato paste.

The mochi dough, made from glutinous rice flour, cornstarch, sugar, milk, and butter, is steamed until soft and elastic.

Instead of wrapping the paste inside, I roll out the dough and spread it with a layer of smooth, naturally sweet purple sweet potato paste. The dough is then rolled up tightly and sliced into bite-sized pieces.

To prevent sticking, I use string to cut the rolls, but you can also use a knife if you prefer.

This treat offers a delightful contrast of textures and a visually striking appearance with its vibrant purple filling, making it a flavorful and attractive addition to any dessert spread.

For the mochi wrapper

I use the same method as for mango mochi to make the wrapper. If you’re making the purple sweet potato paste, you can steam both the batter and the sweet potatoes together to save energy.

Ingredients

• 1/2 cup coconut flakes

Wrapper:

• 120g glutinous rice flour
• 30g cornstarch
• 30g granulated sugar
• 165ml milk
• 15g butter

Filling:

• 400g purple sweet potato paste (I use homemade from my recipe)

How to Make Purple Sweet Potato Paste Mochi

Making the Mochi Dough:

• Prepare the Batter: In a bowl, mix the glutinous rice flour, cornstarch, granulated sugar, and milk until smooth. Strain the mixture to ensure a finer texture.
• Prepare for Steaming: Cover the mixture with plastic wrap to prevent water droplets from getting in, and poke a few small holes in the wrap with a toothpick to let the steam escape.
• Steam: Place the covered mixture in a steamer and steam over medium-high heat for 25 minutes.
• Add Butter: Once steamed, add the butter while still hot. Mix thoroughly with a silicone spatula until fully incorporated. Let it cool slightly before handling.
• Knead: When it’s cool enough to handle, put on gloves and knead the dough for about 5 minutes, stretching and pulling until it becomes elastic. This step is essential for the perfect mochi texture.

Assembling:

• Sprinkle some coconut flakes on your work surface. Place the mochi dough on top and roll it out into a thin rectangle using a rolling pin.
• Spread the purple sweet potato paste evenly over the dough with a silicone spatula.
• Roll the dough up from the bottom.
• Use a piece of string to cut it into evenly sized pieces.
  

  Print Pin

  Purple Sweet Potato Mochi Recipe

  This purple sweet potato mochi is one of my favorite mochi varieties. Each bite is like a delightful journey for your taste buds, leaving you completely captivated. I’m excited to share the recipe so you can enjoy this unique treat at home too.

  Course Dessert

  Cuisine Chinese

  Prep Time 30 minutes minutes

  Cook Time 30 minutes minutes

  Servings 4

  Calories 380kcal

  Ingredients

  • 1/2 cup coconut flakes

  Wrapper:

  • 120 g glutinous rice flour
  • 30 g cornstarch
  • 30 g granulated sugar
  • 165 ml milk
  • 15 g butter

  Filling:

  • 400 g purple sweet potato paste I use homemade from my recipe

  Instructions

  Making the Mochi Dough:

  • Prepare the Batter: In a bowl, mix the glutinous rice flour, cornstarch, granulated sugar, and milk until smooth. Strain the mixture to ensure a finer texture.
  • Prepare for Steaming: Cover the mixture with plastic wrap to prevent water droplets from getting in, and poke a few small holes in the wrap with a toothpick to let the steam escape.
  • Steam: Place the covered mixture in a steamer and steam over medium-high heat for 25 minutes.
  • Add Butter: Once steamed, add the butter while still hot. Mix thoroughly with a silicone spatula until fully incorporated. Let it cool slightly before handling.
  • Knead: When it’s cool enough to handle, put on gloves and knead the dough for about 5 minutes, stretching and pulling until it becomes elastic. This step is essential for the perfect mochi texture.

  Assembling:

  • Sprinkle some coconut flakes on your work surface. Place the mochi dough on top and roll it out into a thin rectangle using a rolling pin.
  • Spread the purple sweet potato paste evenly over the dough with a silicone spatula.
  • Roll the dough up from the bottom.
  • Use a piece of string to cut it into evenly sized pieces.

  Nutrition

  Calories: 380kcal | Carbohydrates: 64g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 81mg | Potassium: 621mg | Fiber: 6g | Sugar: 17g | Vitamin A: 19381IU | Vitamin C: 20mg | Calcium: 97mg | Iron: 1mg