Purple Sweet Potato Mochi

pada tanggal

Wait :

These Purple Sweet Potato Mochi were impressed by a delicious course I had on vacation in Thailand some of years ago: taro balls in coconut milk, that I’ve been dreaming regarding ever since. I recently identified that they’re created by preparation taro (a veggie that’s a small amount like sweet potato) then compounding it with gummy rice flour to form these delicious dumpling-like balls that are each soft and chewy at an equivalent time.


You don’t ought to pay hours beating rice into a sticky paste as they historically kill Japan – simply cook the potatoes, add rice flour, mould into shapes and boil them for many minutes. It’s essentially like creating dumpling however with purple potatoes and rice flour. because the purple potatoes are naturally sweet, there’s no ought to add any sugar, which means these very little mochi are free from supplementary sugar, yet as being naturally vegetarian and gluten-free!

Ingredients

  • 140 g (5oz) purple sweet potatoes, peeled and diced
  • 90 g (3/4 cup) glutinous rice flour
  • 60 ml (1/4 cup) water
  • Serving suggestions:
  • Kinako powder
  • Date syrup
  • Hot coconut milk
  • Dairy-free ice cream
Purple Sweet Potato Mochi


Instructions

  1. Boil or steam the purple sweet potatoes until soft
  2. Place them in a large bowl and mash with a fork
  3. Add glutinous rice flour and water and mix well – it should form a sticky paste-like mixture that’s easily moulded into balls (add a tiny bit more water if necessary, but be careful not to add too much)
  4. Mould the mixture into small balls
  5. Bring a large pan of water to the boil and add about a handful of the balls once the water’s boiled, leaving the pan on high heat throughout – it’s very important to wait until the water’s boiling and you mustn’t add too many at a time otherwise the temperature of the water will drop and they won’t cook properly!
  6. Cook the balls in a few batches – they’ll be ready about 1 minute after they’ve risen to the surface of the water
  7. Scoop them out with a spoon once they’re done and transfer to a bowl filled with cold water
  8. Repeat this process until all the balls are cooked
  9. Leave them in the cold water for a couple of minutes, then transfer to a dry bowl or plate
  10. Best eaten immediately, but leftovers can be kept in an airtight container in the fridge for up to a few days.

Adapted from HERE

Komentar

Posting Komentar