Sweet Potato Cheese Mochi Food

EASY BAKED MOCHI BALLS WITH SWEET POTATO

Steps:

• Cut sweet potato into chunks, place in separate bowls and steam until they soften, about 20 minutes.
• While they're 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.
• Add tapioca flour in each bowl, mix and knead to form a ball. If the dough is too wet, add more tapioca flour; if it's too dry then add some water.
• Preheat oven to 350°F (180°C)
• Form the dough into 1 inch little balls and place them on a baking pan lined with parchment paper or silicone mat. Moistening your hands a little bit will make rolling the ball easier.
• Bake for 16-18 minutes or until the bottom part is golden brown. Let cool for 5 minutes before enjoy it.

BUTTER MOCHI

Steps:

• Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
• Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
• Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
• The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
• Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.

SWEET POTATO MOCHI

Steps:

• Preheat electric oven to 350°F
• Grease a 13 x 9 x 2-inch baking pan.
• In a large bowl, sift mochiko, baking soda, and salt; add brown sugar and mix well.
• Add coconut milk and water; mix well.
• Fold in sweet potatoes; pour into prepared pan.
• Sprinkle with sesame seed.
• Bake for 1 hour.
• Cool, cut into 2 x 1-inch pieces.
• Coat each piece with Kinako (yellow soy bean powder).